Skinny Bitch Falafel
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Ingredients:1 15 oz can garbanzo beans, drained, rinsed½ onion, coarsely chopped2 tbsp whole wheat panko or whole wheat bread crumbs2 tbsp chickpea flour or whole wheat flour2 tbsp coarsely chopped parsley½ tsp ground cumin½ tsp ground coriander¼ tsp ground pepper4 cloves garlic½ tsp fine sea salt1 lemonPAM spray6 tbsp tahini¼ cup waterl¼ tsp paprikaFor sandwich:6 (6 inch) pita breads¼ head romaine lettuce Tomato cut into thin wedges½ cucumber into slices12 to 18 slices dill pickle
Preheat oven 350
In a food processor, combine the garbanzo beans, onion, panko, flour, parsley, cumin, coriander, pepper 2 cloves, and ½ o tsp of salt.
Pulse, scraping the sides of the bowl as necessary to form a coarse paste.
Shape the paste into 12 to 14 golf ball-sized rounds.
Flatten the balls to about ¾ inch thick and transfer to a rimmed baking sheet.
Spray both sides of balls with PAM.
Bake for 45 minutes, turning halfway through until nicely browned. Set aside to cool
Meanwhile- juice the lemon, in a small bowl whisk together the tahini, water, olive oil, paprika, lemon juice, and ¼ tsp salt (if using unsalted tahini).
Press or finely mince the remaining 2 cloves and whick into tahini sauce.
Set aside until ready to serve, or refrigerate for up to a week.
To assemble sandwiches, cut about 1 inch off the top of each pita, forming a pocket. Add falafel, lettuce, tomato, cucumber, and picke. Dividing evenly.
Drizzle each sandwich with abt a tbsp of tahini or more.
Number of Servings: 6
Recipe submitted by SparkPeople user KELEMEN.
In a food processor, combine the garbanzo beans, onion, panko, flour, parsley, cumin, coriander, pepper 2 cloves, and ½ o tsp of salt.
Pulse, scraping the sides of the bowl as necessary to form a coarse paste.
Shape the paste into 12 to 14 golf ball-sized rounds.
Flatten the balls to about ¾ inch thick and transfer to a rimmed baking sheet.
Spray both sides of balls with PAM.
Bake for 45 minutes, turning halfway through until nicely browned. Set aside to cool
Meanwhile- juice the lemon, in a small bowl whisk together the tahini, water, olive oil, paprika, lemon juice, and ¼ tsp salt (if using unsalted tahini).
Press or finely mince the remaining 2 cloves and whick into tahini sauce.
Set aside until ready to serve, or refrigerate for up to a week.
To assemble sandwiches, cut about 1 inch off the top of each pita, forming a pocket. Add falafel, lettuce, tomato, cucumber, and picke. Dividing evenly.
Drizzle each sandwich with abt a tbsp of tahini or more.
Number of Servings: 6
Recipe submitted by SparkPeople user KELEMEN.
Nutritional Info Amount Per Serving
- Calories: 190.4
- Total Fat: 9.5 g
- Cholesterol: 0.0 mg
- Sodium: 268.8 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 5.3 g
- Protein: 8.6 g
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