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Diabetic Falafel Recipe

Keto Falafel (with No Beans!) | Healthful Pursuit

Keto Falafel (with No Beans!) | Healthful Pursuit

Eat keto no matter where you go - get your FREE 19-page Keto Restaurant Ordering Guide + weekly recipes, straight to your inbox. Ground nuts, seeds and fresh herbs make the perfect texture and flavor in these bean-free, low-carb, and keto falafel balls. First, I have to say:: I have nothing against beans! I love them sometimes. Its just nice to have options, you know? A recipe for those days where youre all like, I want falafel, but I dont feel like beans. Or, I feel like eating nuts but I want falafel too. If only there was a way I could enjoy both at the same time?! Or, maybe youre allergic to beans, avoiding beans, they make you toot and you have a hot date tonight whatever. Not to fret, my friends. I come to you with bean-free falafel to save the day. Because this recipe is paleo, its also dairy-free, gluten-free and grain-free. And; because vegans rock just as much as paleo tribes do, I made this recipe vegan, too. Soaking + pureeing + rolling + dehydrating and voila, youre snacking on falafel and nuts at the very same time. Ive had this 4-tray Excalibur Food Dehydrator for nearly a decade and its still going strong. If I were to do it all over again, though, I would spend the extra $60 and get a 9-tray . So many more possibilities. Anyways, if you dont have a food dehydrator, no worries. You can make this paleo recipe in the oven, too. View nutrition information (once on page, scroll down) First, you want to make the herb mixture really smooth. This is the component of the recipe that holds everything together! Once its smooth, add the nut & seed mixture to the bowl of your food processor. I have had this 14-cup Cuisinart Food Processor for a little over 3 years and enjoy it. Although my $40 Black & Decker did a comparable job it died when I tried to make nut but Continue reading >>

Diabetes Recipe: Falafel Pita Sandwich - Recipes For Diabetics

Diabetes Recipe: Falafel Pita Sandwich - Recipes For Diabetics

salt (optional) and freshly ground pepper to taste Cook the garbanzo beans, lentils, and brown rice in separate pots according to package directions. Drain each and set aside. In a hot saucepan over medium heat, saute the onions in the olive oil, stirring, until onions start to brown. Add garlic and the jalapeo. Cook for 2 to 3 minutes. Place the cooked garbanzos, lentils, rice and the sauteed onion mix in a food processor and process 5 seconds to roughly puree. Add the egg whites, lime juice, and oregano. Pulse the food processor for 15 seconds, scraping down the sides until all is well combined. Place the pureed mix in a bowl and fold in the bread crumbs. Add the salt (if using), pepper, and chili flakes. Mix with a spatula or wooden spoon. Form into 8 individual patties and flatten to about 3 inches in diameter and about 3/4-inch thick. Set aside on a piece of aluminum foil or waxed paper Lightly coat a grill or sautee pan with vegetable oil. Grill or saute each falafel patty until nicely browned on both sides. Spread 2 teaspoons coarse mustard in each half pita round. Add a slice of tomato, some sauerkraut or julienned bell pepper, chopped mixed lettuces, sliced cucumbers, and onion slices (whatever condiments are your favorite). Tuck in a cooked falafel patty and serve. 267 calories (11% calories from fat), 10 g protein, 3 g total fat, 49 g carbohydrate, 0 cholesterol, 415 mg sodium Continue reading >>

Free Diabetic Recipe: Baked Falafel Sandwiches

Free Diabetic Recipe: Baked Falafel Sandwiches

FREE DIABETIC RECIPE: Baked Falafel Sandwiches It may be tough to get excited about a sandwich. That is, unless you think outside the box. This yummy recipe does just that, combining falafel and other classic Middle Eastern flavors to make the kind of break from the mundane that youll want to take time and again. Calories: 285Fat: 9 g,Cholesterol: 0 mg,Sodium: 370 mg,Carbohydrate: 42 g,Sugar: 7 g, Fiber: 9 g, Protein: 14 g 2 15-ounce cans garbanzo beans, drained and rinsed 1 tablespoons flour, either all purpose or whole wheat Preheat your oven to 450 degrees Fahrenheit. Line a large baking sheet with parchment paper or a silicon mat. Coat the parchment paper generously with cooking spray if using. Set aside. Add the garlic, curry powder, onion, cayenne pepper, parsley, cilantro, and olive oil in either a blender or a food processor. Blend into a paste. Add in the garbanzo beans. Pulse to chop the beans, and mix into onion paste. Dont blend the beans into a paste the falafel should have a slightly chunky consistency. Add the flour, the salt, the baking powder, and the ground black pepper. Pulse until its just incorporated. Refrigerate the falafel mix for 15 to 20 minutes. While the falafel chills, add the yogurt, the garlic, the tahini, and the parsley to a small bowl and whisk. Keep the yogurt sauce in the fridge until its ready to use. Scoop the falafel into 2 tablespoon-sized balls. Put on the baking sheet. Repeat to make 16 falafel balls. Spray the falafel balls with cooking spray. Sprinkle with sesame seeds. Bake on the ovens bottom rack for 15 minutes. Turn the oven down to 350 and move the baking sheet to the top rack, and bake an additional 15 minutes. Once the falafel is finished baking, stuff two falafel balls into half of a whole wheat pita. Add 2 tablespoon Continue reading >>

10 Best Foods For Diabetes And Blood Sugar

10 Best Foods For Diabetes And Blood Sugar

Some foods have a bigger impact on your blood sugar than others. Knowing which ones are the best for keeping blood sugar levels steady is especially important when you have diabetes, but it's a good idea for everyone. Your dietary goal is to choose foods that help keep your blood sugar level on an even keel. That typically means whole, minimally processed foods. Here are… Continue reading >>

Falafel And Vegetable Pitas

Falafel And Vegetable Pitas

Serving Size: 1/2of a pita bread with filling each 1 15 - ounce can reduced-sodium garbanzo beans (chickpeas), rinsed and drained 2 tablespoons snipped fresh Italian (flat-leaf) parsley 2 tablespoons snipped fresh Italian (flat-leaf) parsley For falafel, in a food processor combine garbanzo beans, flour, 2 tablespoons parsley, the garlic, lemon peel, lemon juice, coriander, the 1/4 teaspoon salt, the 1/4 teaspoon pepper, and the cumin. Cover and process until finely chopped and mixture just holds together (should have some visible pieces of garbanzo beans). Using your hands, shape garbanzo bean mixture into four 1/2-inch-thick oval patties. Coat a large nonstick skillet with cooking spray; heat skillet over medium-high heat. Add patties. Cook 4 to 6 minutes or until browned and heated through, turning once halfway through cooking time. For yogurt sauce, in a small bowl combine yogurt, 2 tablespoons parsley, the 1/8 teaspoon salt, and the 1/8 teaspoon pepper. Cut pita breads in half crosswise. Open pita halves to make pockets. Divide spinach, tomato slices, and cucumber slices evenly among pockets. Add a falafel to each pocket. Spoon yogurt sauce over falafels in pockets. Serve warm. PER SERVING: 217 cal., 3 g total fat 1 mg chol., 582 mg sodium, 43 g carb. (8 g fiber, 4 g sugars), 11 g pro. Continue reading >>

Falafel In Whole Wheat Pita Pockets, Diabetic Friendly

Falafel In Whole Wheat Pita Pockets, Diabetic Friendly

Combine all the ingredients in a mixer and blend till smooth using approx. cup of water. Keep aside. Combine the dry yeast and 4 tbsp of water in a bowl and mix well. Cover with a lid and keep aside for 5 minutes or till the dry yeast completely dissolves in the water. Combine all the ingredients along with the yeast-water mixture in a deep bowl, mix well and knead into a soft dough using enough water. Cover the dough with a wet muslin cloth and allow it to prove for 30 minutes or till the dough doubles in volume. Knead the dough to remove the excess air. Divide the dough into 6 equal portions and roll out each portion into an oblong of 175 mm. (7) length and 6 mm. () thickness using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the pita bread on a medium flame for 1 minute on both the sides or till small blisters are seen. Then, cook it on an open flame till it puffs up and brown spots appear on both the sides. Cut each pita bread into 2 halves horizontally and keep aside. Soak the green moong dal in enough water for 2 hours. Drain well. Combine the drained green moong dal, green chillies and cup of water and blend till coarse. Transfer the mixture into a deep bowl, all the remaining ingredients and mix well. Heat an appe mould on a medium flame and grease it using tsp of oil. Put a little mixture of the batter into each of the 7 moulds. Cover with a lid and cook, using tsp of oil, till the lower surface becomes golden brown and then turn each appe upside down using a fork so as to cook them from the other side. Repeat steps 5 and 6 to make 41 more falafels in 6 more batches. Take a pita bread halve, spread 1 tbsp of the hummus, tsp of garlic chutney and spread it evenly. Add 4 falafels and top it with 1 tbsp. Curd dressing and final Continue reading >>

Falafel (diabetic)

Falafel (diabetic)

Heat oven to 350^F. In a food processor or blender grind garbanzo beans, lemon and onion. Remove and add flour, wheat germ, parsley, sesame seed, pepper and garlic powder. Form into 20 falafel balls. Heat oil in a large baking dish, then add falafel and bake 15 min, stirring occasionally. 1 serving of 5 falafel = 434 calories; 3 meat, 2 bread, 1 fat Pro 20gm, fat 9gm, carbo 56gm From "Vegetarian Cooking for Diabetics" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip Falafel (Diabetic)1/2 c Onion chopped1 tb Lemon juice 1/4 ts Garlic powder 2 tb Flour, whole wheat pastry 1/4 c Parsley 3 c Garbanzo beans; cooked 1/4 c Sesame seed 1/4 ts Pepper 2 tb Vegetable oil 1/4 c Wheat germ Heat oven to 350^F. In a food processor or blender grind garbanzo beans, lemon and onion. Remove and add flour, wheat germ, parsley, sesame seed, pepper and garlic powder. Form into 20 falafel balls. Heat oil in a large baking dish, then add falafel and bake 15 min, stirring occasionally. 1 serving of 5 falafel = 434 calories; 3 meat, 2 bread, 1 fat Pro 20gm, fat 9gm, carbo 56gm From "Vegetarian Cooking for Diabetics" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip Continue reading >>

Easy Falafel Recipe With Spinach|vegan | Low Carb

Easy Falafel Recipe With Spinach|vegan | Low Carb

Easy Falafel recipe with Spinach|Vegan | Low Carb This easy falafel recipe is the one you need for a quick & healthy family dinner. The falafel batter is simply made within 10 minutes in your food processor and it is ready to serve after only 25 minute baking. Trust me, after trying this easy falafel recipe you will never buy any ready made falafel mix. Plus, this easy falafel recipe is loaded with greens, dont contains dairy or eggs and I also provide a low carb option for all my low carb followers! Click here to signup for my free 5-day clean eating e-course Easy falafel recipe : the Baked Spinach Falafel I am back from New Caledonia and I had a wonderful time with my family. I enjoyed getting back to my roots eating French food everyday and speaking French all time. But I also enjoy being back home specially in my kitchen. During holidays I almost eat at the restaurant everyday and even if the food was delicious, I was missing my own food. So tonight, as mum and dad are still at home I prepared an easy family dinner. I created this easy falafel recipe using lots of fresh greens spinach and herbs from the garden a combo of parsley, basil and coriander. As always I inspired myself from an authentic falafel recipe that I revisited a lot! to be loaded with greens and suitable for people with food allergy. I choose to bake the falafel to avoid the excessive oil that you usually get from falafel. I used two different coating ingredients to enhance the crispiness of those easy falafel. First batch has been coated with my favorite gluten free and vegan breadcrumbsfrom Bakeworks. Second batch has been coated with almond meal for a low carb option for my diabetic mum. Both recipe had a delicious crispy texture with a lovely garlic and herbsflavor. I serve those falafel with p Continue reading >>

Falafel - Traditional Recipe For Chickpea Falafel

Falafel - Traditional Recipe For Chickpea Falafel

Published January 5, 2011 - Last Updated April 16, 2018 Falafel is a traditionally Arab food. The word falafel may descend from the Arabic wordfalfil, a plural of the wordfilfil, meaningpepper. These fried vegetarian fritters are often served along with hummus and tahini sauce (known as a falafel plate.) Theyre also great served with toum , a Middle Eastern garlic sauce. So just what is the history of this tasty little fritter? According to The Encyclopedia of Jewish Food by Gil Marks, The first known appearance of legume fritters (aka falafel) in the Middle East appears to be in Egypt, where they were made from dried white fava beans (ful nabed) and called tamiya/ta-amia (from the Arabic for nourishment); these fritters were a light green color inside. Many attribute tamiya to the Copts of Egypt, who practiced one of the earliest forms of Christianity. They believed that the original state of humankind was vegetarian and, therefore, mandated numerous days of eating only vegan food, including tamiya. When falafel is made the traditional way, is indeed a vegan food; its a great source of protein for people who have cut meat out of their diet. Its relatively low in fat and has no cholesterol if you fry it in heart-healthy grapeseed oil. And if you top it with veggies in a pita, it becomes a filling and nourishing meal! Sure beats a Big Mac, if you ask me. In Israel, falafel has been adopted from Arab cuisine and the versionmade with chickpeas is wildly popular. Falafel stands are as numerous and plentiful in Israel as fast food restaurants are here in the U.S. Falafel is also fast and easy, butmore nourishing and better for your heart than burgers and fries. The idea of stuffing falafel into pita pockets is actually an invention of Yemenite Jewish immigrants to Israel. T Continue reading >>

Chef John's Falafel Recipe - Allrecipes.com

Chef John's Falafel Recipe - Allrecipes.com

These were really good. One important tip to make these spur of the moment: I always keep a stock of chickpeas that I've soak, drained, and then frozen (they freeze well in ziplock bags for mont... Yes!!! An excellent recipe that uses rehydrated dried chickpeas instead of cooked and canned ones. The flavor is better Chef John's way. The trick is to keep the moisture at a minimum so that y... Absolutely delicious! I pretty much stuck to the recipe. I did add a tiny bit more flour to my mixture & I pan fried in veggie oil. In my opinion you can't use canned chickpeas, the mixture woul... This was so, so good!!!! For anyone who has neither a deep fryer nor a thermometer appropriate for measuring the temperature of the oil, this might be helpful to know: on my gas stove, a tiny b... My first attempt at falafel balls and they turned out wonderfully! I didn't have any flat-leafed parsley, so I used the bushier kind available at my supermarket. I also omitted the corriander be... The only change I made was to reduce the salt to 1 tsp. I also made patties instead of balls so I could serve the falafel in pitas. Yes, this takes some preparation, but to my mind it's worth it... awesome flavor and super easy to make. the hardest part was finding dry chickpeas in my area of Ohio. once I had those it was smooth sailing. Delicious authentic flavor. for great cucumber sauce... I made these, following the recipe exactly. Turned out great...To you guys using canned beans or altering the recipe and then giving poor reviews, shame on you. If you follow the directions to ... We thought they turned out even better than the local Mediterranean restraunt. We are placing this on our go-to list. Try the sauce too...delicious. Continue reading >>

Recipe: Chickpea And Carrot Falafels

Recipe: Chickpea And Carrot Falafels

A lunchbox for a child with diabetes Falafels are a great lunchtime finger-food for children with diabetes, making them ideal for a packed lunch. Chickpeas are high in soluble fibre, which helps lower cholesterol, and keeps you feeling fuller for longer. These falafels can be enjoyed either hot or cold, and can be made as a batch ahead of time and frozen before the final bake or fry. Pack them in your child’s lunchbox with a small pot of hummus and vegetable sticks, such as chopped peppers, cucumber or carrots, to help them hit their 5-a-day. Ingredients for flavourful chickpea and carrot falafels Makes 12-15 small patties 2 tsp vegetable oil 1 onion, peeled and chopped 1 clove garlic, finely chopped or crushed 2 medium carrots, finely grated ½ tsp cumin seeds (optional) ½ tsp dried mixed herbs 400 g tin chickpeas, drained and rinsed 1 handful coriander, finely chopped 1 tbsp flour Method Heat 1 tsp of the oil in a frying pan and fry the onions and garlic until translucent. Add the grated carrot and cook for a few minutes. Add the cumin and herbs. Briefly pulse the chickpeas in a blender to break them up. Don’t blend too much – you want to retain some texture. In a bowl, mix together the chickpeas, cumin, mixed herbs, cooked carrot and onion mixture. Add the coriander and flour, and mix to a dough that holds together. If the mixture is still very sticky add a little more flour. Form into golf ball-sized (4-5 cm) patties, and squash slightly to make them easier to fry. If baking, leave them in a ball shape. Fry for about 2½ minutes each side, or bake in the oven on an oiled tray at 180°C fan/gas mark 4 for about 10-15 minutes until golden. Continue reading >>

Oven-roasted Falafel

Oven-roasted Falafel

fresh pitas, tzatziki, chopped cucumber, tomatoes and red onion accompaniments Place chickpeas, onion, garlic, parsley, cilantro, cumin, salt, and chili flakes in bowl of food processor and pulse until combined but still chunky. Add flour and baking powder and pulse until it turns into soft mixture that you can roll into balls without sticking to your hands. (Add another spoonful of flour if it seems too sticky.) Roll dough into meatball-sized balls and gently flatten each into little patty. Place patties on heavy-rimmed baking sheet, preferably one that's dark in color. Brush each patty with canola oil, flip them over and brush other side. Roast for 15 minutes, then flip them over and roast for another 10 minutes, until crisp and golden on both sides. Serve warm, wrapped in pitas, with tzatziki, chopped cucumber, tomatoes and red onion. Falafel, crispy vegetarian patties made of chickpeas, garlic, onion and spices make an easy, inexpensive dinner or unique party food serve small falafel balls with tzatziki for dipping. Recipe Yield: Yield: 20 falafel patties.Serving size: 3 falafels. Continue reading >>

Paleo Falafel With Tahini Sauce

Paleo Falafel With Tahini Sauce

1/4 cup chopped fresh cilantro for garnish (optional) Core the cauliflower and cut into florets, discarding the core. Use the low setting on a food processor to shred the florets.2. Place the shredded cauliflower in a steamer pot with a few cups of water over medium heat. Steam the cauliflower for 5 minutes, until cooked but not mushy. Squeeze the cooked cauliflower in a clean towel over the sink to drain the excess water.3. Place the cauliflower in a bowl and stir in the eggs. almond flour, pinch of sea salt and pepper, parsley and cumin. Mix the ingredients together until well combined. 4. Melt the fat in a small skillet over medium heat. The oil should be at least 2 inches deep.5. Form the cauliflower mixture into 2-inch balls or patties and place them on a plate. Test the heat of the fat by lowering one ball on a slotted spoon into the fat and seeing if it browns evenly in 1 to 2 minutes. If ready, continue to lower the remaining balls carefully. 6. Remove the balls from the fat after they cook and let them drain and cool on paper towels on a plate. 7. Serve the falafel with the dipping sauce and enjoy! Whisk all the ingredients together in a small bowl with 1/2 cup water. If still too thick, add more water as needed. It will keep up to 5 days in the refrigerator. Add cilantro when ready to serve. You definitely need to squeeze the excess water from the shredded and steamed cauliflower. I forgot to do that and think that made it harder for some balls to remain intact. I recommend using a small skillet because to reach 2 inches of fat requires more than 2 cups of coconut oil in a medium-size skillet. 2 cups of oil came to 1.5 inches in my skillet which is 6" in diameter and I found that the ball tops were not browning. Continue reading >>

Falafel Recipe | Martha Stewart

Falafel Recipe | Martha Stewart

Come on Martha you are missing flour or something to hold the mixture together. I followed recipe and fried a mushy mess that fell apart wasting 4. I added flour to the mixture and was able to fry them so they stuck together. Seems cooks have had trouble making 'balls'. Falafel balls are deep fried. This recipe is made from 1 tbs dollops pressed into 2" diameter cakes, according to the recipe and the photo. Think of fritters or pancakes and you get the idea. I cooked them on an electric griddle lightly oiled and they came out perfect. It takes over 5 minutes per side at 450F. I added lemon peel to the mix and sprinkled sesame seeds and olive oil on before flipping. They are soft when hot, but taste awesome! *****! Excellent recipe..made it in the food processor with dried chickpeas, shaped and let them sit in the fridge overnight. Used very little oil in the pan and turned as I would a meatball only when correctly browned and crispy. Served with homemade Tzaztiki sauce, homemade tabbouleh and homemade pitas. Was fun for me and my daughter and delicious Wish I had read the reviews before I tried this one. Half the batch went in the garbage because it was one soggy, oily mess- the balls would NOT hold together. I actually added quick oats to the second half and it helped only slightly. What I tasted was delish, but it definitely needs flour or something to bind it all together. Very disappointed, but will try again. A binding agent should be listed as an ingredient in this recipe. Don't use canned beans. They are too tender and contain too much moisture to achieve the right consistency. Note: If the balls won't hold together, place the mixture back in the processor and continue processing to make it more paste-like. Keep in mind that the balls will be delicate at first; Continue reading >>

Baked Falafel

Baked Falafel

To reduce the carbohydrates in this recipe, serve the falafel sandwiches in lettuce cups instead of whole wheat pitas. pita, 2 pieces of falafel, 2 Tbsps. sauce Dinner Foodie Lunch Sandwiches Vegetarian High in Fiber Mediterranean garbanzo beans (chickpeas) (15 oz cans, drained and rinsed) Preheat oven to 450 degrees. Line a large baking sheet with a silicon mat or parchment paper. If using parchment paper, coat generously with cooking spray. Set aside. In a food processor or blender, add garlic, onion, curry powder, cayenne pepper, cilantro, parsley and olive oil. Blend into a paste. Add in garbanzo beans and pulse to chop beans and mix into onion paste. Do not blend the beans into a paste. The falafel should be slightly chunky. Add flour, baking powder, salt (optional), and ground black pepper. Pulse until just incorporated. Refrigerate falafel mixture for 15-20 minutes. While the falafel is chilling, add yogurt, tahini, garlic and parsley to a small bowl and whisk. Keep yogurt sauce in the refrigerator until ready to use. Scoop falafel into balls that are about 2 Tbsps. of mixture (or 1/8 of a cup). Place on baking sheet and repeat to make 16 falafel balls. Spray the falafel balls with cooking spray and sprinkle with sesame seeds. Bake on the bottom rack of the oven for 15 minutes. Turn the oven down to 350 and move the baking sheet to the top rack. Bake an additional 15 minutes. Once the falafel is done baking, stuff two falafel balls into half of a whole wheat pita, add 2 Tbsps. yogurt tahini sauce, 2 slices of tomato and 3-4 slices of red onion. Continue reading >>

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