Falafel - Recipe

I found this recipe on the Weight Watchers board. 


1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans. 
1 large onion, chopped
2 cloves of garlic, chopped
3 tablespoons of fresh parsley, chopped
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon baking powder
salt & pepper to taste

1. Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.

2. Drain chickpeas, and place in pan with fresh water, and bring to a boil.

3. Allow to boil for 5 minutes, then let simmer on low for about an hour.  Drain and allow to cool for 15 minutes.

4. Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add baking powder.

5. Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.

6. Form the mixture into 12 small balls, about the size of a ping pong ball. Slightly flatten and place on cookie sheet sprayed with non-stick spray.


7. Bake at 350 degrees for 45 minutes. (Actually, I just got tired of waiting, and I had no idea what they were supposed to be like - I've never seen falafel before.)


This makes 6 servings, each with 77.5 calories, 0.8 g fat, 14.6 g carbs (4.7 g fiber) and 4.5 g protein. 1 WW point/Core friendly.

Three Bean Salad - Recipe

I just finished making my salad for Meatless Monday and it's really freaking good! I wasn't expecting to post it here, but it came out so great, I had to share.

Note: I used dry beans and I have no idea how much cooked beans it actually produced. I measured out the red beans I had left then used an equal amount of dry pinto beans. I did, however, use canned garbanzo beans (chick peas).

242 g dry pinto beans

242 g dry kidney beans

(you can use any kind of beans, really)

1 15-oz can garbanzo beans (chick peas), drained

1 tbs Dijon mustard

1/4 c red wine vinegar

1/4 c olive oil

1/2 tbs dried parsley

1. Cook the dry beans until they are soft, but not mushy. Drain well and rinse. Mix all three types of beans together.

2. In a small bowl, mix mustard, vinegar, oil and parsley. Stir into bean mix. Refrigerate or eat immediately!

This makes 16 servings. I'm not quite sure how big they are, though. I'd have to weigh the entire batch, and we've already been picking at it, so I'll have to do it next time. And, there will be a next time.

134 calories, 3.6 g fat, 24 g carbs (13.9 g fiber), 7.1 g protein - 2 WW points, and good for Core, I believe.