Falafel Casserole

Notes: Serve baked falafel with nonfat yogurt mixed with chopped fresh dill or mint.
Makes 4 servings


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1 cup (5 oz.) falafel mix
2 large eggs
1/2 teaspoon grated lemon peel
2 tablespoons lemon juice
1/2 cup chopped parsley


1. In a bowl, use a fork or whisk to blend falafel mix with 1 1/4 cups water, eggs, lemon peel, lemon juice, and parsley.

2. Pour into an oiled, shallow 8-inch-wide casserole; mixture should be about 1 inch deep.

3. Bake in a 350° oven until firm in the center when pressed, about 30 minutes.

4. Cut or scoop out portions of falafel to serve.

Created date

October 2003

Nutritional Information

Calories 146
Caloriesfromfat 22 %
Protein 14 g
Fat 3.6 g
Satfat 0.8 g
Carbohydrate 20 g
Fiber 5.5 g
Sodium 620 mg
Cholesterol 106 mg