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Ingredients:
Creamy Cucumber Sauce:
2 pickling cucumbers
1 sm. tomato
1 1/2 c. soy sour cream
2 t. lemon juice (from fresh lemon)
1 t. Vege-Sal (or your favorite seasoning salt)
dash cayenne pepper
soy milk (as needed)
Falafel:
2 c. chickpeas (garbonzo beans, cooked)
1 clove fresh garlic, minced
1 t. cumin
1/2 t. turmeric
1/2 t. salt
1/4 c. onion (diced and sauteed)
1/4 c. fresh parsley (if dry, use less)
1/3 c. water
2 t. fresh lemon juice
1 c. bulger wheat (cooked)
1/4 c. whole-wheat flour
1/8 t. cayenne pepper
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Directions:
Creamy Cucumber Sauce:
Wash cucumbers and dice. Wash tomato and dice. Add cucumber and tomato to soy sour cream. Add lemon juice, seasoning salt, and cayenne pepper. Stir until well mixed. You may add some soy milk if it is too thick.
Falafel:
Rinse and drain the garbonzos. Combine all ingredients in a food processor, and process until thoroughly combined and smooth. Preheat oven to 400 deg. F. Spray a baking sheet with nonstick cooking spray. Form mixture into patties 2 1/2 to 3 inches in diameter. Place on a baking sheet. Spray each patty with the nonstick cooking spray. Bake for 20-25 minutes or until golden brown. (Flip over halfway through.) To serve, place the falafel patties into pocket bread. Add Romaine lettuce leaf, and spoon the creamy cucumber sauce in between the patties and the lettuce.
Yields: 12 falafels.
Nutritional information:
Per falafel: calories: 288; fat: 9 grams; saturated fat: 3 grams; sodium: 948 milligrams; carbohydrates: 42 grams; dietary fiber: 5 grams; protein: 11 grams.
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