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Sausage Falafel Balls

Yield Makes 8 appetizer, 4 main-dish servings
Notes: Serve with plain yogurt or tahini (sesame seed sauce) mixed with lemon juice to taste; thin with broth or water to dipping consistency. For an appetizer, dip balls in yogurt or tahini sauce; for a main dish, spoon the sauce over the hot meat.

Ingredients

  • 1 pound bulk pork sausage
  • About 3/4 cup dried falafel mix
  • Salt

Nutrition Information

  • calories 212
  • caloriesfromfat 68 %
  • protein 8.5 g
  • fat 16 g
  • satfat 5.5 g
  • carbohydrate 8.3 g
  • fiber 2.3 g
  • sodium 497 mg
  • cholesterol 30 mg

How to Make It

  1. In a bowl, combine sausage, 1/2 cup falafel mix, and 1/2 cup water; mix well. Put remaining 1/4 cup falafel mix in a small bowl. Scoop meat (mixture is soft) into 1-tablespoon portions and drop into falafel mix; roll to coat. Place balls slightly apart on an oiled 10- by 15-inch pan.

  2. Bake in a 500° oven for 5 minutes; turn balls (or shake pan) and continue to bake until lightly browned and no longer pink in the center (cut to test), about 5 minutes longer. Add salt to taste.

  3. Nutritional analysis per appetizer serving.