Estimated read time: 1-2 minutes
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Yield: 5 ServingsIngredients:
Falafel
- 6 each Fresh Garlic Cloves
- 5 cups Dry Garbanzo Beans
- 1 oz. Fresh Parsley
- 1 oz. Fresh Cilantro
- 1 ¼ tbsp. Olive Oil
- 2 ½ tsp. Ground Cumin
- 1 ¼ tsp. Ground Coriander
- 2 ½ tsp. Cracked Black Pepper
- 2 ½ tsp. Kosher Salt
- 5 oz. Lemon jUice
- 1 ¼ tbsp. Baking Powder
- 1 ¼ cup Rice Flour
- 1 pinch Ground Cayenne
- 2 ½ cups Water
- 1 ¼ cup Cucumbers, Chopped
- 1 cup Red Onion, Julienned
- 1 ¼ tsp. Olive Oil
- ¼ cup Balsamic Vinegar
- ½ tsp. Lemon Pepper
- 5 tbsp. Feta Cheese, Crumbled
- 2 ½ each Pita Bread
- In a food processor, add garlic; mince until fine, then add beans, parsley, cilantro, oil and spices; blend until smooth.
- Add lemon juice, baking powder and flour, adjust the consistency with water.
- Form the mixture into 10 patties, place on a cookie sheet and refrigerate for 15 minutes to firm up.
- Bake for 30 minutes, flipping once at the halfway point for even cooking. Cucumber and Tomato Salad: 1. Roughly chop the tomato and cucumber into large chunks, place in a large bowl and add the onion.
- Whisk together the oil, vinegar and lemon pepper.
- Drizzle the dressing on the vegetable mixture and marinate for 20 minutes.
Garnish the entire plate with 1 tbsp. crumbled feta cheese.
325 Calories/ 700 mg Sodium/ 27.0% Cal/Fat
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