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 large 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 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
Reviews
Absolutely delicious! I did not have sunflower seeds or worcestershire and did not use oil to keep a bit lower in fat. I did not have bread crumbs so I grinded 1/2 cup of old fashioned oats. I also refrigerated mixture for about 2 hours before browning in a nonstick pan coated with cooking spray and they browned up nicely. I used dried chickpeas instead of canned. I did not have time to make sauce but instead I put it on a black bean wheat tortilla with lettuce and tomato. Nice flavor and I don't care if it is not a true falafel according to the previous reviewer. Will make again and again. Thanks for the great recipe.
this is not true falafel