Falafel with Creamy Cucumber Dressing

Recipe By :  Jessica Shawl - Fatfree Digest [Volume 1 Issue 1] June 22, 1994.
Serving Size : 18

2 cups cooked chickpeas or black-eyed peas, drained
1/4 cup pulverized rice bran
2 cloves fresh garlic, minced
1/2 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon cayenne
1 teaspoon dried or 2 tbsp minced fresh
cilantro
pepper
flour
Creamy Cucumber Dressing (below)

In a food processor or blender combine all ingredients, except flour. The puree 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 puree into balls, about 1 inch in diameter. Spray a large skillet with Pam and heat until very hot. Sauté the balls on all sides, then transfer them to a baking pan and bake for 30 minutes.

Serve with Creamy Cucumber Dressing.

Creamy Cucumber Dressing

Recipe By :
Serving Size : 2 

1 cup plain soy yogurt
1/2 medium cucumber, chopped fine
1 teaspoon fresh-squeezed lemon juice
1 clove garlic, minced very fine
1/2 teaspoon salt
1/2 teaspoon 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

Makes 18 1 inch balls. Serving Size: 1 ball (without dressing) Calories: 21.7 Fat: .16 grams Cholesterol: 0 Sodium: 1.01mg

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