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Falafalas Recipe

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My husband loves this recipe, which is of Greek origin. I save any leftovers for his lunch the following day, and he says it tastes as good the second time around. Another nice thing about the recipe is that it's nutritious.

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9 Servings
Prep/Total Time: 30 min.

Ingredients

2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
2 green onions, minced
1 cup canned bean sprouts
1/4 cup sunflower kernels
1/4 cup dry bread crumbs
1 egg
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons canola oil
YOGURT SAUCE:
2 cups (16 ounces) plain yogurt
1 green onion, minced
1 tablespoon dill weed
1 garlic clove, minced
9 pita bread halves
1 tomato, sliced
1 medium red onion, sliced
Lettuce leaves

Directions

In a food processor, combine first 11 ingredients. Process until smooth. If mixture is moist, add a few more bread crumbs. Using a 1/3 cup measure, shape mixture into patties.
In a large skillet, heat oil over medium-high. Fry patties until golden brown on both sides. Meanwhile, combine sauce ingredients. Stuff pita halves with patties, tomato, onion and lettuce. Spoon sauce into pitas. Serve immediately. Yield: 9 servings.

Nutrition Facts: 1 serving (1 each) equals 249 calories, 9 g fat (2 g saturated fat), 31 mg cholesterol, 553 mg sodium, 33 g carbohydrate, 4 g fiber, 10 g protein.

Falafalas published in Country Extra July 1992, p47

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Ingredients