Baked Falafel Squares with Red Pepper Sauce- 8g Carbs, 2g Fiber
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Serving Size: 8
Preparation Time :0:00
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1 package falafel mix -- (10 oz.)
1 large egg
5 Tablespoons olive oil -- divided
1 whole head garlic
1 bunch asparagus -- trimmed and cut into 2-inch lengths (about 3 cups)
2 cups shredded napa cabbage
6 ounces portobello mushrooms -- sliced
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
16 ounces roasted red peppers -- (1 jar) drained & rinsed
1/2 cup goat cheese
1/8 tsp. cayenne pepper
Preheat oven to 375F. Coat 9x9-inch baking pan with cooking spray. Combine falafel mix with 2 cups boiling water in bowl, and let stand 5 minutes.
Mix in egg and 4 Tbs. olive oil. Spread in prepared pan, and bake 35
minutes, or until browned.
Wrap garlic in foil. Roast 35 minutes, or until tender when squeezed.
Meanwhile, heat remaining 1 Tbs. oil in skillet over medium-high heat.
Sauté asparagus, cabbage, mushrooms and oregano 5 minutes, or until
asparagus is crisp-tender and cabbage is lightly browned. Add salt and
pepper.
Squeeze garlic cloves into food processor bowl. Add peppers, and purée
until smooth. Transfer to saucepan, and stir in cheese and cayenne. Heat
over medium heat 3 to 4 minutes, or until cheese is melted, stirring
occasionally. Season with salt and pepper.
Cut falafel into 8 squares, and top with vegetables and sauce. Serve warm.
Serves 8
Per SERVING: Calories: 320, Protein: 14g, Total fat: 14g, Saturated fat: 3g, Carbs: 33g, Cholesterol: 33mg, Sodium: 646mg, Fiber: 6g, Sugars: 5g
Author Note: Falafel, a Middle Eastern snack made by frying chickpea
patties in oil, is often served in pitas with hummus. Joan H. Ranzini was curious whether a falafel mix could be baked like cornbread. The result is this easy, healthy meal. Honorable Mention, 2006 recipe contest.
Source: "Vegetarian Times Issue: October 1, 2006 p.72"
S(Formatted by Chupa Babi): "Oct 2012"
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Per Serving (excluding unknown items): 150 Calories; 12g Fat (68.6%
calories from fat); 5g Protein; 8g Carbohydrate; 2g Dietary Fiber; 34mg Cholesterol; 106mg Sodium
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat
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