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Nutrition
Facts:
(per serving) |
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Calories: 165
Fat: 1.5g
Cholesterol: 0mg
Sodium: 683mg
Carbohydrate: 27g
Fiber: 5g
Protein: 12.25g
Soy Protein: 6.25g
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This recipe is: |
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Kid
Friendly
Low Cholesterol
Low Fat
Vegetarian |
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Recipes - Main
Dish
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Felafals
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| by
Mollie Katzen |
| Serves: 4 |
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| These
high-protein Middle Eastern croquettes are
actually a very quick meal: You just whip
up a sturdy batter in a food processor and
saute a small bit in olive oil until crisp.
Serve felafal in the traditional way - stuffed
into a pita pocket with vegetables and a touch
of tahini. This makes a very satisfying lunch
or dinner entree, especially when accompanied
by a bowl of your favorite soup. |
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| Measures
Translation Table |
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| Ingredients: |
1 15-oz.
can chickpeas
1 scoop GeniSoy®
Natural Protein Powder
1 clove garlic, chopped
3 scallions, coarsely chopped (whites and
greens)
1 tsp. cumin
1/2 tsp. turmeric
1/2 tsp. salt
2 T. fresh lemon juice
Olive oil for the pan
Toppings
Diced tomatoes
Diced cucumbers
Tahini |
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| Instructions: |
- Drain the chickpeas and transfer them
to the workbowl of a food processor. Add
the soy protein powder, garlic, scallions,
spices and lemon juice; process until
uniformly blended.
- Use wet hands or two soup spoons to
form the batter into small flat ovals,
one heaping tablespoons at a time. Place
the ovals on a late.
- Heat a medium sized skillet and add
about 1 tablespoon olive oil. When the
oil is hot enough to sizzle a bread crumb
on contact, add the felafal, and fry on
both sides until golden brown. (about
5 minutes on each side.)
- Serve warm, in toasted pita pockets,
with diced tomatoes and cucumbers, and
with a drizzle of tahini over the top.
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