Fabulous Falafel Balls

Last night I decided to create a tasty, unique dinner…something I’ve never made before…falafel balls, and boy o’ boy did they turn out delicious!  With the big snow storm coming our way, I snuggled into my apartment and created a warm falafel pita overflowing with extra veggies, of course.  The combination of seeds, nuts n’ chickpeas makes this dish incredibly palate pleasing.

Ingredients

• 2 cups canned chick peas, drained, rinsed and mashed
• 1/2 tsp. red pepper flakes
• 2 tsp. tomato paste
• 2 cups bran crumbs
• 1 Tbsp. ground flax seeds
• 1 Tbsp. sesame seeds
• 1/4 cup cashews, finely ground
• 2 Tbsp. butter substitute
• Egg substitute for 2 eggs
• 1 tsp. dried oregano
• Dash of coriander
• Dash of sea salt and pepper
• Whole grain or gluten-free pita bread
• 1/2 cup Greek yogurt
• 1/2 cucumber, finely sliced
• 1/2 red onion, finely sliced
• 1 cup dark leafy greens
• Fresh lemon wedges

Directions

• In a large bowl, combine all ingredients except butter and egg substitute; mix well.
• Slowly add eggs and melted butter substitute.
• Shape with hands into ball forms approximately 1/2 inch in diameter.
• Roll balls in bran crumb mixture.
• Place balls on a cooking sheet lined with parchment paper.
• Bake for 20-25 minutes or until fully cooked.
• Let falafel balls cool and stuff into pita bread with cucumbers, onion, greens and a dollop of Greek yogurt.
• Drizzle with juice from lemon wedges.
• Enjoy!

Tagged as: bran, butter substitute, cashews, chick peas, corriander, crushed red pepper, egg substitute, falafel, Nu-Salt, oregano, sesame seeds, tomato paste