Baked Falafel

Baked Falafel

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 99.7
  • Total Fat: 4.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 147.0 mg
  • Total Carbs: 15.2 g
  • Dietary Fiber: 4.6 g
  • Protein: 4.3 g

View full nutritional breakdown of Baked Falafel calories by ingredient
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Introduction

Use all chickpeas if you don't have fava beans. If you use canned beans, the sodium levels will be higher so omit the salt. Use all chickpeas if you don't have fava beans. If you use canned beans, the sodium levels will be higher so omit the salt.
Number of Servings: 8

Ingredients

    1 cup cooked fava beans
    1 cup cooked chickpeas
    3 cloves garlic
    1/2 medium onion, chopped (about 1/2 cup)
    handful fresh parsley, chopped (optional)
    1 lemon, juiced and zested
    1 t baking powder
    2 T ground cumin
    1 T ground coriander
    1 t black pepper
    1/4 t salt
    1/4 cup whole wheat flour
    2 T olive oil

Tips

Serving size is one ball/patty, but feel free to eat more than one!

Like this recipe? It's part of our first official e-book, "Easy Vegan Meals by SparkPeople: The No-Stress, No-Guilt Way to Reap The Benefits of a Plant-Based Diet". Click here to learn more, then download or preview a copy!


Directions

Preheat the oven to 425 degrees Fahrenheit.

Place the beans in a food processor and pulse until they are crumbled but not mushy. Add the garlic, onions, lemon juice and zest, spices, parsley, baking powder, salt and pepper. Pulse until just combined. Transfer to a bowl and add flour as needed. The mixture should stick together but not be dry. Depending on the texture of your beans, you might need to add more or less flour.

Drizzle olive oil on a baking sheet. Form mixture into balls or patties, each slightly larger than a golf ball (just less than 1/4 cup each).

Bake 20 minutes, flip and bake another 15 minutes, until falafel are browned on both sides and crispy on the outside.

Serve with lemon-tahini dressing.




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Member Ratings For This Recipe


  • Very Good
    51 of 51 people found this review helpful
    It is much easier if you change the order of the ingredients. Put the garlic in the food processor first and chop, then put in the onions until chopped then add the beans. This makes the recipe much easier...AVOID CHOPPING! - 4/11/13

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  • Good
    44 of 57 people found this review helpful
    Why do SP chefs routinely use confusing stock images instead of photos of the actual recipe? The depicted falafel are clearly random deep-fried ones, and look nothing like what the recipe outcome is. How hard can it be?
    Come on...
    - 2/12/13

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  • Very Good
    31 of 32 people found this review helpful
    Very good and very easy. I would add more lemon and parsley to make it a little more zesty. I used canned chick peas (no fava beans). Who knew falafel could be so easy and low-calorie? - 2/20/12

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  • Good
    28 of 40 people found this review helpful
    There is mention in the directions that a serving is one ball, but to feel free to eat more than one. One is 66 calories. 4 is still only 264, still easily within what a meal should be. People who are saying the is misleading are just too lazy to pay attention.

    Yummy recipe. Don't skip the parsle
    - 9/6/12

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  • Very Good
    20 of 20 people found this review helpful
    I made these with all chickpeas, no favas. It looked like an awful lot of coriander and cumin when I was putting this together, but it turned out to be just fine. I did add a bit of cayenne, but no lem zest. The parsley was key and I used a lot! All in all, pretty tasty served with cuke and tomato. - 7/15/12

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  • 15 of 15 people found this review helpful
    For better and more authentic textured falafel, don't cook the chickpeas, just soak them overnight in water and then use them without cooking. - 4/11/13

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  • Very Good
    13 of 14 people found this review helpful
    I was out of onions (of all things!) so used a carrot to add some heft back into the mix. I didn't use the oil at all but just sprayed my pan so they didn't look as crunchy as the picture. Yum! Served over salad w/lemon tahini sauce (lightened version). Will make again! - 3/20/12

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  • 12 of 12 people found this review helpful
    Amazingly delicious - threw everything into the food processor, used gluten free flour and some Cayenne and curry - took like 15 mins from 2 cans of chick peas to awesome patties...thanks!
    - 5/21/12

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  • Incredible!
    8 of 8 people found this review helpful
    So tasty. I didn't find the herbs were overpowering, I actually added extra. I also used only chickpeas (canned) and it was so quick and easy to make. My husband loved them too. - 1/10/13

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  • 8 of 9 people found this review helpful
    I tried this recipe recently, and found it delicious, and easy. I am trying to have two vegetarian days each week, and this recipe will be on the menu often. - 10/1/12

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  • 7 of 8 people found this review helpful
    in some other countries the fava bean is called broad bean. This may help some who have never heard of it. - 1/20/13

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  • Very Good
    6 of 7 people found this review helpful
    Just tried this with tzatziki sauce and I think it's a winner. - 10/1/12

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  • Incredible!
    6 of 8 people found this review helpful
    Do you use dried (and cooked) fava beans or do you use fresh favas? - 5/26/11

    Reply from STEPFANIER (1/24/12)
    I used dried because fresh were out of season. You could use either.


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  • 4 of 6 people found this review helpful
    ok, where I work I make lunch for 20 or so people on fridays. what a knockout these were. the comments were worth making them. - 2/2/13

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  • O.K.
    4 of 5 people found this review helpful
    My son said it was "ok" (though he didn't want to eat any more than the 1 ball I made him try at lunch), my husband didn't like them at all. I thought the seasonings were overpowering. :( It was nice to try something new though. - 2/18/12

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  • Incredible!
    3 of 3 people found this review helpful
    I cut back on the cumin a little and it was YUMMY! I had to bake them less, because my oven is small. Served it with a cup of basmati rice and a tahini-lemon sauce, to which I added dill. Good thing I made two batches of batter and kept the 2nd refrigerated to bake tommorow! - 3/5/13

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  • 3 of 3 people found this review helpful
    After reading the comments below I decided to try adding a carrot to the mix - and it was fab! I added just under a tablespoon of oil to the mix but didn't coat them with any extra when I baked them. They still came out fine but a little dry. Would serve with a sauce anyway. It's a keeper! - 12/9/12

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  • Incredible!
    2 of 2 people found this review helpful
    Used a 15 oz. can of chickpeas rinsed and drained and no favas. Pressed into "burgers." Delicious. Will become a staple in our house. - 4/13/13

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  • Very Good
    2 of 2 people found this review helpful
    I made this for lunch today and it was a hit with my husband. He said you can make this again whenever you want. It is so easy and tasty. I was able to get 26 servings out of one recipe. Three fit into one half pita. I also made the lemon tahini dressing all was very good. - 4/12/13

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  • Incredible!
    2 of 2 people found this review helpful
    Delicious! I skipped the lemon zest (still tangy with just the juice) and added cayenne. I used Gluten-free AP flour - a bit more than 1/4 cup. Used dried/cooked chickpeas only. Next time, I will make 2 batches and freeze. I had no idea that falafel were so easy to make myself! - 1/6/13

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  • 2 of 9 people found this review helpful
    This is sooo delicious! I can't believe all the negative comments about the recipe photos. They are just photos to enhance the look of the finished product...not necessarily serving as ize. People complain about the dumbest things! - 9/20/12

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  • Good
    2 of 2 people found this review helpful
    The batter for the falafels tasted pretty great, but following these directions, I ended up with very gooey insides. I know now that I needed to add a bit more flour. - 9/8/12

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  • 2 of 7 people found this review helpful
    I've made falafel before but never with fava beans. Never seen fava beans in the store. Do you get these at a regular grocery or at a specialty store? - 2/20/12

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  • Incredible!
    1 of 1 people found this review helpful
    Excellent! Took way longer than 10 minutes to prepare though. - 3/24/15

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  • Incredible!
    1 of 1 people found this review helpful
    Hubby & I huge fans of falafel.... this fit the bill!We loved it! The extra lemon was faboo, and the spices were perfect. Used all chick peas in ours, and I mashed them into patties to ensure even cooking. Served with tzatziki. Delish! Thank you! - 6/12/14

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  • Very Good
    1 of 1 people found this review helpful
    Made these, didn't have fresh lemon but always have my own preserved lemons - tasted great! Fresh and bright. The boys loved it too! I had no idea these would be so easy to make! Thank you for sharing the recipe. - 4/30/13

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  • Very Good
    1 of 1 people found this review helpful
    I enjoyed this recipe, never had falafels before. Tried to make my own sauce,no tahini or seeds...may try a taziki next time. - 10/5/12

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  • O.K.
    1 of 1 people found this review helpful
    These did not turn out as "balls" I ended up just using them as crunchiness for my salad. They tasted good though. - 9/17/12

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  • Very Good
    1 of 1 people found this review helpful
    very good. served with tzatziki, tomato, pita, lettuce, and feta. next time i'll make a few adjustments-a little less cumin and garlic, more parsley. love the lemon flavor in these. also, the temp and cook times don't work for my oven, so adjust according to your settings. oil isn't necessary. - 8/23/12

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  • Incredible!
    1 of 1 people found this review helpful
    I used all chick peas and it came out great! It was much better than I thought it would be! Definitely will be making again. - 4/23/12

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  • Incredible!
    1 of 2 people found this review helpful
    Really good! Thanks! - 2/28/12

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  • 1 of 8 people found this review helpful
    wheres the lemon tahini dressing?
    - 2/21/12

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  • They did not look like the photo ! - 11/13/17

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  • Interesting - 11/8/17

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  • THIS WAS FANTASTIC! THANKS SO MUCH! - 10/7/17

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  • Very good. I use my food processor. It made it much easier. - 9/27/17

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  • harder than needed to be. didn't look like picture at all. - 9/26/17

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  • I miss fal\fel. I can't eat grains or beans at all now...
    - 9/25/17

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  • Love these - 9/24/17

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  • Not sure about trying this. - 9/24/17

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  • nice - 9/24/17

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  • I was leary of the fava beans so used the garbonzo beans, as well. Very Good! - 9/24/17

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  • nice - 9/24/17

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  • Looks interesting. - 9/24/17

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  • who cares if they use stock photos it is about the recipe not the photo - 9/24/17

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  • Delicious - 9/24/17

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  • hum. - 9/24/17

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  • Looks good - 9/24/17

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  • yummy - 9/24/17

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  • my niece made this and I was surprised how good it was, she did more of a pattie...I need to make myself and see how I can spice it up a bit... - 9/24/17

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  • Very Good! - 9/24/17

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  • Skipped the faa beans too, and worked just fine!!! - 9/24/17

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  • Never cooked with fava beans before . - 9/24/17

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  • Good healthy falafels! - 9/24/17

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  • the pic looks great. i can never get them to look that even - 9/24/17

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  • Well, not my favorite.
    - 9/24/17

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  • Skip the parsley! - 9/24/17

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  • There is no way the baked product can look like the picture. Deep frying puts that glisten on the food, not dry heat. - 9/24/17

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  • I have not had a falafel in a very long time. - 9/24/17

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  • Yummy - 9/24/17

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  • Looks tasty! - 9/24/17

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  • Very good - 9/24/17

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  • Very good! - 9/18/17

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  • Some fiber and carbs. Don't eat this with starches. - 9/10/17

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  • Falafel is a well known Egyptian recipe Here in Egypt we used to fry falafel But it sounds good to try bake it However i have a comment about the ingrediants you mentioned .. 1st fava beans used should be peeled and soaked a night before In syria they use chickpeas instead of fava beans Usually w - 8/27/17

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  • Now I have to look up what fava beans are. This looks good. - 8/23/17

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  • Never tried these before quite interesting - 6/13/17

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  • Good - 6/12/17

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  • Looks good - 6/12/17

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  • Say one good thing about yourself and your body every day. You'll come to believe it. - 5/8/17

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  • How do we know the serving size of the meals and how many servings are in a recipe - 4/25/17

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  • Yummy - 4/15/17

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  • Very easy! - 4/12/17

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  • want to give this a try - 4/10/17

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  • Not as good as Rest Haven's in Clarksdale, MS - 4/6/17

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  • I haven't used the fava beans before. I will be looking for them and checking them out. - 1/26/17

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  • Very good, will tweak the seasonings a lil to our tastes, but a very good veggie serving in a different package. Thanks!! - 1/11/17

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  • This was different for us! I did add flat leaf parsley and lemon zest to the recipe. It was really good! - 9/24/16

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  • - 9/1/16

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  • Tried it to try something new but wasn't a fan.. - 11/8/15

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  • Question: Has anyone made these without a food processor? Would appreciate some ideas. Thanks - 9/25/15

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  • I used canned chickpeas..I always use feta too in the sandwich with tomatoes and a few greek olives yummm - 9/24/15

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  • Quite tasty although they didn't look anything like in the photo! I will make these again! - 9/24/15

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  • Made this three times already. Changing the order in food processor helped. Quite good. - 2/9/15

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  • These are the best homemade falafels I've ever made ! Easy, tasteful, a big hit in my family - 10/1/14

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  • Very labor intensive without a food processor....... - 9/27/14

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  • These were good, but I used more oil in my pan (I used a jelly roll pan & 2 Tablespoons wasn't going to cover it), & flattened them out so that I could flip them easier. I also used just the cumin, as I had no coriander, & half as much, at that. Next I time will use just chickpeas. Easier to find! - 8/8/14

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  • My husband called me Masterchef after serving these with the suggested Lemon Tahini dressing! Thanks - 7/24/14

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  • Incredible!
    0 of 1 people found this review helpful
    Love it. Made a double batch withall the leaves from a store bunch of parsley. Cut back the lemon and only had cumin! As Janesa suggested I soaked garbanzo beans in water overnight and ground them, then added the rest. Looked/tasted like what I had in Israel recently. Added gluten free flour. - 8/3/13

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  • Bad
    0 of 1 people found this review helpful
    Are people really using the 2 Tablespoons of cumin and a Tablespoon of coriander in this recipe?? I found that to be totally overpowering. :( - 7/11/13

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  • 0 of 4 people found this review helpful
    Don't like this. - 7/9/13

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  • Incredible!
    0 of 1 people found this review helpful
    Deeelish! And the lemon tahini dressing is yummy too! - 7/9/13

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  • These are fantastic! We added crushed red pepper, about 1 tsp because we like them a little on the spicy side. We also use only chick peas, no fava beans. I love that these are baked and not fried but they still come out crispy and browned. We had these with Nancy's Easy Tzatziki sauce, also great! - 4/17/13

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  • 0 of 6 people found this review helpful
    I will try this recipe. - 4/11/13

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  • Incredible!
    0 of 2 people found this review helpful
    I love this! - 3/1/13

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  • Bad
    0 of 14 people found this review helpful
    Better not to cooked the bean. 24 hours in water.
    You can find fresh bean at Asian markets Fava is more rare and try it with trash.
    I'm going to buy today and create my recipe by tomorrow.
    - 11/20/12

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  • 0 of 5 people found this review helpful
    would I be able to make a sort of patty out of it instead of the golf balls? or will it not turn out the same?
    - 10/19/12

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  • 0 of 3 people found this review helpful
    Can't wait to give this recipe a try..Thank you.. for another tempting dish.. :) - 8/12/12

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  • 0 of 3 people found this review helpful
    for those who have never seen "flava" beans. If you go to the supermarket - Wal-mart, Giant Food, Safeway, Shoppers, Wegmans go to the packed bean or canned bean section and you'll find it. Also the latino section also has it. - 7/15/12

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  • 0 of 4 people found this review helpful
    This sounds delicious-will have to adapt it to be gluten free, but that's not hard to do. - 7/4/12

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