Falafels are an all time favorite in my household. We used to just used the kind you make from the box, but I always make it from scratch now.
This variation of the classic sandwich has a kick – so use some sour cream or yogurt to weaken the spice.
Falafel Sandwiches – 4 servings (8 patties)
Adapted from the Good Housekeeping Family Vegetarian Cooking Book
4 green onions, 1/2 inch pieces
2 garlic cloves, cut in half
1/2 cup Italian parsley (packed – fresh)
2 tsp. dried mint
1 can garbanzo beans (15-19 oz)
1/2 cup plain dried bread crumbs
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground red cayenne
1/4 tsp. allspice
olive oil nonstick cooking spray
4 (6-7 in) whole-wheat pita breads
Optional: Tomatoes, Lettuce, Cucumbers, Yogurt, etc.
1. Add green onions, garlic, parsley and mint and chop finely in food processor. Add all other ingredients (excluding cooking spray and pitas) and blend until you have a coarse puree.
2. Make 8 small patties out of the bean mixture. Spray both sides with cooking spray.
3. Heat large skillet over medium heat until hot. Add patties and cook for a little under 10 minutes. Transfer to serving platter.
4. Put patties and toppings in the pita and serve.
About 365 calories, Vegan