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falafel-2 recipe

Date:    Tue, 21 Jun 94 07:39:12 PDT
 From:    Jessica Shawl - MPG (jshawl@pcocd2.intel.com)
 from The 8-week Cholesterol Cure Cookbook
 Falafel - makes 18 1-inch balls
 2 cups cooked chickpeas or black-eyed peas, drained
 1/4 cup pulverized rice bran
 2 cloves fresh garic, minced
 1/2 tsp ground coriander
 1 tsp ground cumin
 1/4 tsp cayenne
 1 tsp dried or 2 Tbsp minced fresh cilantro
 Creamy Cucumber Dressing (see below)
 In a food processor or blender combine all ingredients, except flour.
 The pure'e will not be entirely smooth, which is good.  Preheat oven
 to 350 degrees.  Dipping your hands lightly in flour, if you need to,
 shape the pure'e into balls, about 1 inch in diameter.  Spray a large
 skillet with Pam and heat until very hot.  Saute' the balls on all
 sides, then transfer them to a baking pan and bake for 30 minutes.
 Serve with Creamy Cucmber Dressing.
 Serving Size: 1 ball (without dressing)  Calories: 21.7
 Fat: .16 grams  Cholesterol: 0   Sodium: 1.01mg
 Creamy Cucumber Dressing - makes about 2 cups
 1 cup plain nonfat yogurt
 1/2 medium cucumber, chopped fine
 1 tsp fresh-squeezed lemon juice
 1 clove garlic, minced very fine
 1/2 tsp salt
 1/2 tsp ground white pepper
 Blend ingredients together in a jar and store in the refrigerator.
 Use generously with falafel as well as with fresh green salads.
 Serving size: 1/4 cup   Calories: 19.4  Fat: .081 grams
 Cholesterol:  3.004 mg   Sodium: 145 mg
 kwlacto lacto