Ingredients
- Falafel:
1 medium onion, finely chopped
1/2 cup fresh or 1/4 cup dried parsley
2 cloves garlic, chopped
One 15-ounce can chickpeas (garbanzo beans), drained
1 egg white
2 teaspoons cumin
1 teaspoon dried or 2 tablespoons fresh cilantro
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon oregano
Dash cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
1 tablespoon olive oil
1/3 cup fine dry bread crumbs, unseasoned
Tzatziki:
3/4 cup thick plain Greek-style yogurt such as Fage’ (or drain plain, regular yogurt very well)
3 tablespoons sour cream
1/2 cucumber, peeled, seeded and grated – squeezed of excess water
1/4 teaspoon garlic powder
1/2 teaspoon Splenda/sugar
1 teaspoon dried or 2 tablespoon fresh dill weed
Kosher salt and black pepper to taste
.
In a small mixing bowl blend together the yogurt, sour cream, grated cucumber, garlic powder, Splenda/sugar, dill weed. Season with salt and pepper to taste. Chill. This is best if made a couple hours in advance.
(WLS serving is 2 patties and 2 tablespoon sauce.) Per Serving: Calories 156; Protein 10 g; Fat 5 g; Carbs 11g; Sugar 3 g; Sodium 248 mg
Description
I Eat Fairly Low Carb, And The Carbs I Do Eat Usually Come From Veggies And A Lot Of Beans. I LOVE BEANS!This Recipe Is A Great Vegetarian Dish For When You’re Tired Of Meat Or Just Want Something A Little Different. It Gives A Very Soft Patty, But It
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