When I was growing up, my parents took a month to visit Israel while my siblings and I stayed at my Grandma’s farm. When they came back, my mom told me about some delicious falafels that she had while there and really liked.
As a mom, while my kids were little, I tried making some. They are so good to eat inside a pita pocket with some yummy sauce. Here is a recipe for it from Fabulous Beans by Barb Bloomfield. She now has an updated version for it in her More Fabulous Beans cookbook.
The cilantro-garlic aoili sauce comes from a recipe from Dr. McDougall. I’ve tried making that sauce and I think it is so good. I think the falafels would be great in a pita pocket with some aoili sauce and veggies like chopped tomatoes, zucchini, and shredded cabbage or other chopped vegetables of your choice
Falafel Recipe –
These falafels are baked instead of fried and therefore lower in fat. if you have any leftovers,they can be flattened and used in sandwiches.
- 3 cups cooked garbanzo beans
- 1 small onion, finely chopped
- 1/4 cup parsley, minced
- 1/4 cup whole wheat flour
- 2 Tbsp wheat germ
- 1 Tbsp soy sauce
- 1/4 tsp garlic powder
Combine all of the ingredients in a food processor, or mash in a bowl and mix well. Preheat oven to 350. Wet hands and form into 1″ balls. Bake on a lightly oiled cookie sheet for 10 minutes on one side and 10 minutes on the other.