Falafel Casserole

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


Makes 4 servings

Recipe from


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


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.

February 1998
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