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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 229.5
  • Total Fat: 3.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 375.9 mg
  • Total Carbs: 44.0 g
  • Dietary Fiber: 6.9 g
  • Protein: 8.4 g

View full nutritional breakdown of Fab Not Flab Falafel calories by ingredient
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Fab Not Flab Falafel

Submitted by: JO_JO_BA
Fab Not Flab Falafel

Introduction

There was a call out for a healthier version of falafel... well I tinkered with a recipe I had and came up with a whole-grain, baked version that's equally tasty! Leftover patties can be refrigerated for up to 2 days. To serve, cover with foil and bake for 10 minutes at 400F. There was a call out for a healthier version of falafel... well I tinkered with a recipe I had and came up with a whole-grain, baked version that's equally tasty! Leftover patties can be refrigerated for up to 2 days. To serve, cover with foil and bake for 10 minutes at 400F.
Number of Servings: 6

Ingredients

    1/3 cup uncooked kasha
    1 (19 oz) can chickpeas, drained and rinsed
    5 cloves garlic, minced
    1 small onion, chopped
    2 teaspoons lemon juice
    1/2 tablespoon cumin
    1/4 teaspoon black pepper
    1/4 tsp Tabasco
    1 cup stale, whole wheat bread cubes

Directions

Heat oven to 400F.
Bring 3/4 cup salted water to a boil, add kasha and simmer, covered, 15-20 minutes. Set aside.
In a food processor, purée the chickpeas.
Add garlic, onion, lemon juice, cumin, pepper, and Tabasco.
Purée for another minute or so.
Add cooked kasha to the processed mixture along with bread cubes.
Process about 30 seconds.
Place falafel mixture on a platter, and cut into 12 sections.
Shape into about 2" patties and flatten slightly.
Spray cookie sheet lightly with olive-oil spray. Place the patties on the sheet and spray lightly.
Bake for 20 minutes, turning halfway through.
Broil for 2 minutes per side or until golden and crispy.
Serves 6 (2 pieces each)

Number of Servings: 6

Recipe submitted by SparkPeople user JO_JO_BA.






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