Felafel for Sandwiches

By Bostoncook

Good Food Book (Jane Brody)

Ingredients

• 1 egg
• 1 tablespoon water
• 1 teaspoon lemon juice
• 2 tablespoons minced parsley, or 2 tsp dried
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1/4 cup tahini
• 2 cups chickpeas, drained
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon chili powder
• 1/3 cup wheat germ

Details

Servings 4

Preparation

Step 1

1. Puree egg-tahini until smooth. Add chickpeas-chili powder; blend again. Transfer to a bowl and mix in wheat germ.

2. Form into 6 or more patties and fry in a lightly oiled skillet until lightly browned on both sides.

Notes: This was delicious! And so easy. Very nice recipe for lowfat felafel. We had a hard time getting the mixture to stick together, so just cooked them up a bit minced in the pan. Delicious. Served with whole wheat tortillas (forgot pitas - would use those next time), tomatoes, shredded lettuce, cucumber, and sour cream/garlic/cumin mixture (didn't have yogurt). Didn't have fresh parsley, so used dried, which was fine, although fresh would have been better. A great example of trusting Jane with an ingredient that sounds a bit strange (like the soy sauce here). Delicious - would be a great summer meal.