DO NOT EVER COOK FLAX - YOU MUST SUBSTITUTE THIS.


Posted October 08, 2002 02:11 PM
Adapted from "Flax, the Super Food!" by Barb Bloom field, Judy Brown and Siegfried Gursche

These balls can be served in a pita bread with fresh vegetables, and tahini sauce as topping (see lemon tahini recipe on this forum). These falafel are baked instead of fried which makes them lower in fat than traditional falafel. If you have any leftovers, they can be frozen. You can also flatten them and eat as a 'bean burger'.

3 Cups cooked garbanzo beans
1 small onion, finely chopped
1 garlic clove, finely chopped (I use more)
1/4 cup minced fresh parsley
3 tablespoons freshh ground flax seeds
1 teaspoon paprika
1 T Braggs Liquid Amino sauce
2 Tablespoons wheat germ (if avoiding wheat, you can use oat bran)
1/4 Cup whole grain flour of your choice

Combine all of the ingredients in a food processor, or mash in a bowl and mix well.

Preheat oven to 350 degrees F

With wet hands, form the mixture into 1-inch balls.

Bake on a lightly oiled cookie sheet for 10 minutes on one side, then roll over and bake 10 minutes on the other side.

Per 2 balls: Approx 112 Calories, Protein 5 grams, fat 2 g, Carbohydrates 18 g, fiber 4 g

Posts: 1454 | Location: Wisconsin, USA | Registered: September 26, 1998