Sausage Falafel Balls

recipe
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.

Yield:

Makes 8 appetizer, 4 main-dish servings

Recipe from

Nutritional 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

Ingredients

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

Preparation

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.

Nutritional analysis per appetizer serving.

Note:

May 2001
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