Skinny Falafel

1 15 oz can chickpeas, drained
1 onion
2 cloves garlic
1/4 cup dried parsley
1/4 cup egg beaters
2 tsp ground cumin
1 tsp ground coriander
1 tsp salt
1/4 tsp pinch cayenne pepper
1 tsp lemon juice
1 tsp baking powder
1 cup panko bread crumbs

In work bowl of food processor place onion (cut in chunks), garlic, parsley, egg beaters, cumin, coriander, salt, pepper, lemon juice, and baking powder. Process until smooth and creamy.

Add drained chick peas, pulse mixture until chick peas are chopped, but mixture is a little coarse. Add bread crumbs a little at a time.

Place mixture in a covered bowl in refrigerator for at least an hour. This will firm up mixture and allow flavors to blend.

Spray a nonstick skillet lightly with Pam or other cooking spray. Make mixture into 8 patties - placing small handfuls directly into pan and flatten slightly. Cook until lightly browned, then brown the other side.

Serves 4 (two patties each)


Number of Servings: 4

Recipe submitted by SparkPeople user PSYCHOBABBLE.