Title: Falafel (basic recipe)
 Categories: Diabetic, Beans, Vegetarian
      Yield: 5 Servings
 
      2 c  Garbanzo Beans, cooked,
           -drained and rinsed
    1/3 c  Water
      1 sl Wheat Bread, crustless firm,
           -torn into pieces
      1 tb Unbleached All-Purpose Flour
    1/2 ts Baking Soda
      3    Garlic Cloves, finely
           -chopped
      1    Egg White
      2 tb Parsley, freshly chopped
    1/2 ts Salt
    1/4 ts Black Pepper, freshly ground
    1/4 ts Cumin
    1/2 ts Turmeric
    1/4 ts Basil
    1/4 ts Marjoram
      1 tb Tahini (Sesame Seed Paste)
           --or- Olive Oil
 
  Cayenne Pepper, to taste Flour, for coating the falafel
  
  Puree the garbanzos in a food processor or in a blender.
  
  Add the remaining ingredients, except the flour and mix well.  The
  mixture will be soft.
  
  Form the mixture into 1-inch balls or patties and coat with flour.
  
  Bake in a preheated 350 F oven for 15 to 20 minutes.
  
  To make a falafel sandwich, cut a piece of pita bread in half and put
  2 to 3 falafel balls or patties into the open halves. Add lettuce,
  alfalfa sprouts, sliced tomatoes, green onions and low-fat Yogurt
  Dressing or Tahini Dressing.
  
  Yield: 5 servings, 20 balls
  
  One Serving = 4 balls Calories: 158 Protein: 7 g Fat: 5 g
  Carbohydrate: 23 g Fiber: 3.3 g Cholesterol: 0 mg Sodium: 341 mg
  Potassium: 237 mg
  
  Exchange: 1-1/2 Starch/Bread 1/2 Medium-Fat Meat