After being diagnosed with Meniere’s, I had to pretty much give up travel. So it’s an EXTRA treat when I get to eat something salt free and EXOTIC (at least in name). These little vegetarian chickpea patties are such a nice change from the every day. They always feel like a special treat. Another delicious recipe from the DK Children’s Cookbook by Katherine Ibbs.
Serves 4.
SODIUM CONTENT: 51 mg per serving
INGREDIENTS
FALAFEL:
1 15-oz. can no-salt-added garbanzo beans (chickpeas), drained
1/2 small onion, chopped
1 clove garlic, minced
2-3 sprigs fresh parsley, steams removed
2 T. all-purpose flour
1 t. ground coriander
1 t. ground cumin
freshly ground black pepper, to taste
1 c. vegetable oil
TZATZIKI:
1/2 medium cucumber, peeled if desired, seeded and then grated
1 c. plain fat free yogurt
1 clove garlic, minced
1 T. chopped fresh parsley or mint
1 t. freshly squeezed lemon juice
freshly ground black pepper, to taste
DIRECTIONS
Place all of the ingredients for the falafel (EXCEPT OIL) into a food processor and process until smooth. Thoroughly flour a counter or other work surface and turn out the falafel mixture. Flour your hands well and divide the mixture into 12 equal portions, reflouring your hands as necessary (the falafel mixture will be very sticky). Shape each portion into a flat, round patty and set aside.
Heat the oil in a sided skillet or saute pan over medium-high. Add the patties, a few at a time, and brown on both sides until golden and crisp. Remove patties from pan and drain well on paper towels. Repeat process with remaining patties.
To make the tzatziki, measure all ingredients into a small mixing bowl and stir well to combine.
Serve immediately.
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