Falafel Sandwiches


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.

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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.

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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

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