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Falafels

Ingredients:

2 cups soaked garbanzos

½ cup cold water

1 clove garlic

2 tablespoons parsley

¼ teaspoon cumin

1 teaspoon salt

1 cup savory bread crumbs (see recipe at the end)

Directions:

Wash garbanzos carefully and soak overnight in enough cold water to keep beans sufficiently covered. They swell up in the water.

Grind 1 & 1/3 cups soaked garbanzos through a food chopper (or food processor) with medium blade. Or chop in blender without water if possible.

Blend 2/3 cup soaked garbanzos with ½ cup cold water until very fine. Add minced parsley, chopped garlic, cumin, and salt.

Add the wet mixture to the “drier” ground garbanzos and mix well.

Take a heaping tablespoon of mixture and drop it into a bowl of savory crumbs, coating all sides with crumbs. (For savory crumbs, see below).

Shape with fingers if necessary. About 1– 1 ½ inch size balls.

Place on ungreased baking sheet and cover with foil.

Bake at 350 degrees F. covered, 15 minutes. Turn and bake uncovered 10 minutes.

Serve hot inside pita bread with cucumber, tomato, lettuce, green onions, etc.

Use tahini sauce on top. (See below).

Tahini Sauce:

To make tahini sauce, blend:

1 cup sesame seeds

2 tablespoons cold-pressed oil

½ cup water. Blend until seeds are fine. Then add:

1 teaspoon salt

¼ cup lemon juice

And more water if necessary.

Recipe for savory bread crumbs:

From Oats, Peas, Beans, and Barley Cookbook, 1974
Combine well:
½ cup dry whole wheat breadcrumbs

¼ cup nutritional yeast flakes

1 tablespoon cold-pressed oil

© 2018, Wildwood Sanitarium. All rights reserved.

Disclaimer: The information in this article is educational and general in nature. Neither Wildwood Lifestyle Center, its entities, nor author intend this article as a substitute for medical diagnosis, counsel, or treatment by a qualified health professional.

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