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exercise is my medicine. I run, swim, and lift weights anything to keep my body in top form. I am an RN, a mother, a wife, a sister, a daughter and a friend. I am grateful for my life and each new day. My PRs Los Angeles Marathon (March 22, 2010) - 6:00:03 San Diego Rock and Roll Half Marathon (June 6, 2010) - 2:47:53 Redondo Beach Superbowl 10K (Feb 2010) - 1:03 Redondo Beach Superbowl 5K (Feb 2009) - 27:31

Thursday, September 22, 2011


Makes 16 patties
1/4 cup dry breadcrumbs 
1/4 cup parsley
1 1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp cayenne
1 garlic clove
1 large egg 
1 (15oz) can chickpeas, drained/rinsed
1 T olive oil
1/2 cup plain low-fat yogurt
2 T fresh lemon juice
2 T Tahini paste
1 garlic cloves, minced
Place first 8 ingredients in a food processor or blender; process mixture until smooth. Divide mixture into 16 equal portions, and shape into a 1/4″ thick patty. Heat the olive oil in a large nonstick skillet over medium high heat. Add the patties, and cook 5 minutes on each side or until the patties are browned.
To prepare the sauce, combine the yogurt, lemon juice, and garlic
eat with fresh pita, add lettuce, pickles and tomatoes


I'm Jackie... said...

I LOVE felafels and this recipe sounds absolutely delicious. Thanks for sharing! Would you happen to have a recipe for Bastilla?

greydawn said...

Jackie this recipe is easy and tastes pretty good but I have a more elaborate falafel recipe that tastes more authentic but also takes more time. I never made Bastilla I ate it once a Moroccan restaurant I cook Lebanese food not Moroccan.

I'm Jackie... said...

I miss you! Have you given up blogging?