How To make Falafel (Diabetic)
3 c Garbanzo beans; cooked
1 tb Lemon juice
1/2 c Onion; chopped
2 tb Flour, whole wheat pastry
1/4 c Wheat germ
1/4 c Parsley
1/4 c Sesame seed
1/4 ts Pepper
1/4 ts Garlic powder
2 tb Oil
Heat oven to 350^F. In a food processor or blender grind garbanzo beans, lemon and onion. Remove and add flour, wheat germ, parsley, sesame seed, pepper and garlic powder. Form into 20 falafel balls. Heat oil in a large baking dish, then add falafel and bake 15 min, stirring occasionally. 1 serving of 5 falafel = 434 calories; 3 meat, 2 bread, 1 fat Pro
20gm, fat 9gm, carbo 56gm From "Vegetarian Cooking for Diabetics"
How To make Falafel (Diabetic)'s Videos
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Falafel Recipe l How To Make Falafel l Hummus Recipe l Healthy Jowar Pita Bread Recipe l Jainilicious
Ingredients :-
1.FOR FALAFEL :-
Chickpeas - 1 Cup
Hot Water - 1 Cup
Salt - 1 Tbsp
Green Chilli - 2
Parsley - 1 Cup
Coroander - 1 Cup
Basil - 1 Cup
Mint Leaves - 1 Cup
Lemon Juice - 1 Tbsp
Cumin Powder - 2 Tsp
Baking Soda - 1/2 Tsp
2. FOR HUMMUS
Chickpeas - 1 1/2 Cup
Hot Water - 1 1/2 Cup
Sesame Seeds - 1/4 Cup
Salt - 1 Tbsp
Olive Oil - 2 Tbsp
Hot Curd - 1/2 Cup (Whisked)
Chilli Flakes - 1 Tsp
Oregano - 1 Tsp
Basil - Handful
3.FOR SALAD
Red & Yellow Bell Pepper - 1 Cup
Zucchinni - 1 Cup
Capsicum - 1/2 Cup
Lettuce - 1 Cup
Basil - 1 Cup
Black Pepper Powder - 1 Tsp
Lemon Juice - 1 Tsp
Salt - 1 Tsp
4. FOR PITA BREAD
Wheat Flour - 1 Cup
.Jowar Flour - 1 Cup
Salt - 1 Tsp
water - 3/4 Cup
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#pita bread easy recipe without yeast
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Falafel Recipe l How To Make Falafel l Hummus Recipe l Healthy Jowar Pita Bread Recipe l Jainilicious
EASY BAKED FALAFEL & TAHINI SAUCE Recipe | #shorts #diabetes #type2diabetes
EASY BAKED FALAFEL & TAHINI SAUCE Recipe | #shorts #diabetes #type2diabetes
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INGREDIENTS
FOR THE FALAFEL:
2 (14.5 oz.) cans chickpeas (or 3 cups crockpot chickpeas), rinsed and drained
1 cup chopped red onion
4 cloves of garlic, chopped
1/2 cup loosely packed cilantro
1/4 cup loosely packed parsley
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon kosher salt (see notes)
1 teaspoon baking soda
FOR THE TAHINI SAUCE:
1/4 cup tahini (see notes)
2 tablespoons lemon juice
2-3 tablespoons of water
salt and pepper to taste
FOR SERVING (OPTIONAL):
Pita bread
Lettuce and tomato
INSTRUCTIONS
Combine the chickpeas, red onion, garlic, cilantro, and parsley in a food processor. Process until broken down but still a little chunky.
Transfer the mixture to a bowl and add the remaining ingredients (through baking soda). Mix well.
Form the falafel mixture into patties. I like doing small, thick patties - it makes it easier to flip them and they hold together better. Plus, you get a generous bite!
Place the patties on a plate, then cover and refrigerate for at least 1 hour. Or, you can stick the patties in the freezer for 20-30 minutes. This helps them set up so they'll hold together better.
Preheat the oven to 400. Remove falafel patties and space them out evenly on a baking pan sprayed with cooking spray.
Bake at 400 for 20 minutes, then flip carefully. If any of the patties fall apart a little, you can carefully use the spatula and your hand to smush them back together. They firm up by the time they are finished baking.
Bake another 10-15 minutes, until well browned and firm.
In the meantime, make the tahini sauce. Mix the tahini, lemon juice, 2 tablespoons of water, and a dash of salt and pepper in a small bowl. Add additional water, a tablespoon at a time, if needed, to get the sauce to a drizzling consistency. (It will depend on the thickness of your tahini.)
Once they are finished cooking and nicely browned, remove the falafel patties and let cool for a couple minutes on the pan. This helps them finish setting up so they hold together.
Serve in the pitas with the tahini sauce, and enjoy!
NOTES
Tahini: Tahini is a sesame seed paste with a great nutty flavor. I usually find it near the peanut butter in the grocery store.
Chickpeas: You can use canned chickpeas or make your own crockpot chickpeas from dried beans.
Salt: Some readers have said these were too salty. I retested the recipe and revised the amount of kosher salt down to 1 teaspoon, as listed above. (It had been 1 1/2 teaspoons.) I did add some salt for serving to suit my tastes, but they might not need it depending on how you serve them. You must rinse canned chickpeas well to remove the sodium-heavy liquid they are in. Also, I use kosher salt. Regular iodized table salt has a different sodium level and shouldn't be substituted 1:1 or you'll get different results.
Nisha's Diabetic Kitchen - || #Falafel Recipe || Quick and Easy Snack ||
Nisha's Diabetic Kitchen - || Falafel Recipe || Quick and Easy Snack ||
Ingredients -
1 bowl of chickpeas
1 small onion
6/7 garlic cloves
A small bunch of parsley
Few strands of cilantro
Salt as per taste
Oil for frying
Method
Soak Chickpeas overnight
Blend it along with onion,garlic,parsley,cilantro
Add salt
Make into balls of your shape
Fry it /Bake it for 20 mins in oven
Serve hot with hummus or mixed grated salad
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Written,concieved,edited,video by
Nisha Siripurapu
DIABETIC LOW-CARB RECIPES: FALAFEL
So good no one can tell it is not the chickpea version. ????
Makes 10-12 Falafels @ 1.5 carbs a Falafel
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