PER SERVING (1 pita pocket with 3 falafel balls and 3 tbsp. dip): 198 calories, 2.25g fat, 863mg sodium, 37g carbs, 8.5g fiber, 5g sugars, 10g protein -- PointsPlus® value 5*
Our amazingly delicious baked take on the Middle East's most famous meal ROCKS!!!
For Falafel Pockets 2 1/2 whole-wheat or high-fiber pitas One 15-oz. can chickpeas, well drained 1 onion, very finely chopped 1/4 cup whole-wheat flour 3 tbsp. finely chopped fresh parsley 1 1/2 tbsp. chopped garlic 1 tbsp. chopped fresh cilantro 1/2 tbsp. ground cumin 3/4 tsp. salt 1/2 tsp. baking powder 1/4 tsp. lemon juice 1/8 tsp. paprika, or more to taste black pepper, to taste Two 2-second sprays olive oil nonstick spray
For Dip 6 oz. plain fat-free yogurt 1 Persian cucumber, peeled and chopped (or another small cucumber, peeled, deseeded, and chopped) 1 tsp. dried dill 3/4 tsp. crushed garlic 1/4 tsp. salt black pepper, to taste
Directions: Preheat oven to 375 degrees.
Place all ingredients for falafel (except for the pitas and nonstick spray) in a large bowl, and give them a good stir. Using a potato masher, mash well. Mixture should remain slightly chunky, not smooth.
Spray a baking sheet thoroughly with a 2-second spray of olive oil nonstick spray.
One at a time, take spoonfuls of mixture in your hands and form 15 balls, each about the size of a ping pong ball, and gently place them on the baking sheet. Spray the top of each ball with olive oil nonstick spray, for a total of about a 2-second spray.
Bake in the oven for 15 minutes. Meanwhile, combine all ingredients for dip in a blender or food processor, and pulse until just blended. Season to taste with black pepper and refrigerate until ready to serve.
Remove baking sheet from the oven, and carefully turn each ball over, gently reshaping if the bottoms have flattened. Return to the oven and bake for an additional 10 - 15 minutes, until golden brown and slightly crispy. Allow to cool and set for at least 5 minutes.
Cut the whole pitas into halves, toast or warm all pita halves slightly, and then fill each with three falafel balls and 3 tbsp. dip. Enjoy!
MAKES 5 SERVINGS
HG Alternative! Enjoy your falafel 'n dip pita-free (wrapped in lettuce, over a salad, or straight from a plate!). A pita-less serving has 139 calories, 2g fat, 718mg sodium, 24g carbs, 6g fiber, 5g sugars, and 7.5g protein (PointsPlus® value 3*). Woohoo!
Holy Moly Cannoli Cones
PER SERVING (1 cannoli cone): 134 calories, 1.75g fat, 184mg sodium, 21g carbs, 0g fiber, 10.5g sugars, 6g protein -- PointsPlus® value 3*
You will FLIP OUT when you try our creamy, creative take on chocolate chip cannolis!!!
Ingredients: 6 sugar cones (like the kind by Keebler) 1 cup plus 2 tbsp. fat-free ricotta cheese (or one of the alternatives below) 2/3 cup Cool Whip Free, thawed 2 1/2 tbsp. Splenda No Calorie Sweetener (granulated) 2 tbsp. mini semi-sweet chocolate chips, divided 1 tbsp. sugar-free fat-free vanilla instant pudding mix 1 tbsp. powdered sugar
Directions: Place all ingredients except the cones and chocolate chips in a medium bowl. Using an electric mixer, beat on high until mixture is fully combined and fluffy. Fold in half of the chocolate chips.
Carefully transfer mixture to a large plastic bag, squeezing it down toward one bottom corner of the bag. Snip that corner off with scissors, so that you have a makeshift piping bag.
Gently squeeze the ricotta mixture into the cones, evenly distributing it among them.
Sprinkle the remaining chocolate chips evenly on top of the filling in each cone.
Eat and enjoy!
MAKES 6 SERVINGS
CHEW ON THIS: Today, April 16th, is National Eggs Benedict Day. And we happen to have the perfect recipe to celebrate with... It's our lovely and delicious Eggs Bene-chick. Weeee!
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*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark.
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