(4 portions, 5 WW pt each)
This recipe comes from Chef John B. Nowakowski, the vegan vegetarian chef at The Regency House Natural Health Spa in Hallandale, Florida (800-454-0003). His cooking is vegetarian at its best - very fancy and delicious! The Regency is a wonderful place to relax and enjoy losing weight with 3 mile walks every morning, 3 wonder meals a day and lots of activies and massages to choose from.
Falafels is an Israeli dish, serve with a large salad and Tahini Mustard Dressing. This recipe is slightly adjusted for WW point values. If you can't find some of these ingredients in your local supermarket, try a health food store.
2 c. cooked Garbanzo Beans (chick Peas) - I use a 19 oz can
1 tsp. Toasted Sesame Oil
1 Small Vidalia OR yellow onion
1 Tbsp. minced garlic
1/2 c. low fat plain yogurt
2 Tbsp. Stoneground mustard
1 1/4 c. Whole wheat bread crumbs, set aside 1 c.
2 Tbsp. Fresh chopped parsley
1 Tbsp. Bragg Liquid Aminos
1/2 tsp. Ground cumin
1/4 tsp. Paprika
Dash of Cayenne pepper
- Drain the beans.
- Brown the onions and garlic in oil lightly.
- Place all ingredients in a food processor or blender and chop coarsley (do not puree the beans totally)
- Refrigerate mixture for about 30 minutes.
- Preheat oven to 425 degrees F.
- For cooled mixture into 8 patties. Coat each with bread crumbs on both sides.
- Spray oil a baking sheet. Place patties on sheet and bake on the bottom rack about 25 minutes until crispy on the bottom. Flip over and bake another 15 minutes.
