Recipe

Low-fat Falafel With Zesty Cucumber Dill Sauce Recipe

	Keeperrox / All my dishes 2 years, 5 months ago This falafel recipe has all the flavor of the original, but without the fat because they're not fried. The sauce is basically a tatziki, with a twist! Prep:30m Cook:30m Servings:5	Keeperrox
	vegetarian jewish mediterranean

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Ingredients

32 oz plain, non-fat yogurt

1 medium cucumber, peeled and seeded

2 scallions

3 garlic cloves, pressed or finely minced

Juice from ½ a lemon

1 tsp dry mustard

½ C fresh dill

1 (15oz) can garbanzo beans (chickpeas)

½ red onion, roughly chopped

3 scallions cut into 5 pieces each

1 C fresh parsley

3 cloves garlic, crushed

1 tbsp olive oil

¼ C egg substitute

1 tbsp cumin seed, toasted and ground

2 tsp coriander seed, toasted and ground

1 tsp Morton Lite salt

1 ½ tsp ground black pepper

1 tsp cayenne pepper

Juice from ½ lemon

1 tsp baking powder

3 sheets Matzo

Cooking Spray

Directions

In a strainer, lined with cheesecloth, drain yogurt for 2 to 4 hours.

Finely chop cucumber. Lie out on paper towels and press out as much water as possible.

Finely chop scallions and mince garlic, if not using garlic press.

Roughly chop dill.

Combine yogurt, cucumber, scallions, garlic, lemon juice, dry mustard, and dill. Chill for at least 30 minutes.

Preheat oven to 350° F.

Rinse and drain garbanzos.

In a food processor, process red onion, scallions, parsley, and garlic until smooth. Transfer to mixing bowl.

Roughly process garbanzos so there are no whole beans, but it is still coarsely chopped (not smooth). Add to mixing bowl and combine with onion mixture and olive oil.

In a small bowl, mix egg substitute, ground cumin, ground coriander, salt, pepper, cayenne, lemon juice, and baking powder. Fold into garbanzo mixture.

Place 3 sheets of Matzo in a plastic Ziploc bag. Finely crush with rolling pin. Gradually add Matzo until the mixture is no longer sticky and will hold together. (Depending on the moisture of the onion mixture and how well you drained the garbanzos, you might not use all of the Matzo meal.)

Spray large, nonstick skillet with olive oil cooking spray and over medium high heat, brown on 1 side. Flip and flatten to form a patty. Brown on second side.

Place on a baking sheet and bake for 10 minutes a side at 350° F.

Serve on a pita with cucumber dill sauce, lettuce, diced tomatoes, red onion, and thinly sliced cucumber.

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