Napagoatranchhealthyfalafelpatties Recipes

Steps:

• In a food processor fitted with its metal cutting blade, process all the ingredients until thoroughly combined.
• Cover and chill for 30 minutes.
• Shape the mixture into 24 patties, about 2 inches wide and 1/2 inch thick.
• Coat a large skillet with nonstick cooking spray. Heat the skilled over medium heat.
• Add the patties in batches and cook for 3 minutes per side, or until crispy and golden.
• Serve warm.

Steps:

• Pour the chickpeas into a bowl, cover with water, and soak overnight.
• Drain and rinse the chickpeas. Add them to a food processor with all ingredients except for oil and flour. Pulse until a grainy mixture forms. Scrape down the sides of the food processor frequently to ensure a good mix. Even though there are a lot of ingredients in common, this shouldn't have the same consistency of hummus. Cover the bowl with plastic wrap and refrigerate for at least one hour.
• Add oil to a small pan and raise to medium heat.
• Form the mixture into balls about the size of your palm; flatten out if making patties. Dip in flour, and pat all sides to remove any excess. Cook in pan until brown on all sides, flipping over after a few minutes.
• Serve with tzatziki sauce.

Steps:

• Preheat oven to 350°F.
• Steam the potatoes until just barely tender.
• Mash together the potatoes; garbanzo beans and the garlic in a bowl.
• Add onion, parsley, garlic, olive oil, sesame oil, cumin, turmeric, coriander, and lemon juice. Mix well.
• Roll the mixture into small golf ball sized balls. Place the balls on a non stick baking sheet sprayed with cooking spray. Bake for 15 minutes. Flip the balls over and bake for another 15 minutes.
• To serve, open each pita and fill with 2-3 falafel patties then top with desired toppings from the list above. Add a spoonful of either our Heart Healthy Hummus or Easy Gyro Sauce.

Steps:

• NOTE - my cans of chicken are 13 ounce cans so I had to use a couple extra tablespoons of dressing.
• In one bowl, mix the egg and ranch dressing together.
• In another bowl mix the chicken and bread crumbs.
• Add the dressing mix to the chicken mixture - stir well. If it seems a bit too dry add a tablespoon at a time of more ranch dressing. The mixture should be just moist enough to bring together into a patty that holds well.
• Use your hands to mold into patties -- mine made about 5 patties -- depends on the size you want.
• In a skillet with a small amount of oil, brown the patties -- about 4-5 minutes per side on medium to medium high heat. You want to be sure the middle gets cooked and the outsides get nice and brown.
• Refrigerates well. I think it might freeze well, too, but I haven't tried it yet.