Source: Cooking Light: Falafel and Dressing
For the falafel:
1/4 cup dry breadcrumbs
1/4 cup chopped cilantro (I used parsley)
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper
2 garlic cloves, crushed
1 large egg
1 (15-ounce) can chickpeas (garbanzo beans), drained
1 tablespoon olive oil
To prepare falafel, place first 8 ingredients in a food processor; process mixture until smooth. Divide mixture into 16 equal portions, and shape each portion into a 1/4-inch-thick patty. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the patties, and cook 5 minutes on each side or until patties are browned.
For the sauce:
1 cup plain fat-free yogurt
1/2 cup diced seedless cucumber
1/4 cup minced red onion
1 teaspoon fresh lemon juice
Combine all ingredients in a small bowl. Cover and chill.
Yield: about 1 1/2 cups (serving size: 1 tablespoon)
NUTRITION PER SERVING: CALORIES 8 (0.0% from fat); FAT 0.0g (sat 0.0g,mono 0.0g,poly 0.0g); PROTEIN 0.7g; CHOLESTEROL 0.0mg; CALCIUM 20mg; SODIUM 9mg; FIBER 0.1g; IRON 0.0mg; CARBOHYDRATE 1.6g
Cooking Light, JANUARY 2007
I talked about this recipe HERE.