Makes 12 servings
|2||cans (15 ounces each) chickpeas|
|1/2||cup whole wheat flour|
|1/2||cup chopped fresh parsley|
|1/3||cup lemon juice|
|1/4||cup minced fresh onion|
|2||tablespoons minced garlic|
|2||teaspoons ground cumin|
|1/2||teaspoon ground red pepper or red pepper flakes|
|1/2||cup canola oil|
|2-1/2||cups tomato sauce|
|1/3||cup tomato paste|
|2||tablespoons lemon juice|
|1||teaspoon dry onion powder|
- Preheat oven to 400°F. Coat baking sheet with nonstick cooking spray. To make falafel, drain chickpeas, reserving 1/4 cup liquid. Combine chickpeas, reserved liquid, flour, parsley, lemon juice, onion, garlic, cumin, salt and pepper in food processor or blender; cover and process until well blended. Roll mixture into 36 (1-inch) balls and place 1 to 2 inches apart on baking sheet. Chill 15 minutes.
- Heat large nonstick skillet over medium-high heat. Add oil. Fry falafel in batches until browned. Place on baking sheet; bake 8 to 10 minutes.
- To make sauce, combine all ingredients in medium saucepan and simmer over medium-low heat 20 minutes. Serve with warm falafel. Garnish as desired.
Falafel also may be baked completely to reduce fat content. Spray balls lightly with nonstick cooking spray and bake on baking sheet 15 to 20 minutes, turning once.
|Serving Size:||3 pieces falafel with 1/4 cup sauce|
|Saturated Fat||1 g|
|Total Fat||7 g|
|Calories from Fat||34 %|
Check out more recipes for Halloween