Is there something I can use to replace traditional breadcrumbs in a recipe where it is used as a binding agent? For example I'm making baked falafel tomorrow and the recipe calls for a pretty substantial measurement of bread crumbs. Would wheat germ work? What about panko bread crumbs, are they any better or worse than traditional breadcrmbs?
Fiber One cereal is awesome as bread crumbs. Just throw it in your blender or food processor and make it dust. I've made jalapeno poppers, chicken parm, and onion rings with it. So easy to make higher calorie foods lower cal and more dietary beneficial.
~Heather
Last edited by Fat Chick B Gone; 04-14-2008 at 09:01 PM.
I have some wheat germ at home so I guess I'll try that since I don't have the other things mentioned (and I'm poor as can be right now so no shopping!). I will definitely let you know how it goes!
If you have a food processor, you can make your own bread crumbs from whole wheat bread. Just tear up the bread and process it until it is crumbs. This is a great use for stale bread. I make a bunch and keep it in the freezer.
Oatmeal is also a great binding agent and often used instead of bread crumbs in meatloaf, meatballs, etc. I don't know why it wouldn't also work in falafel. I'd bet you could also use oat bran, which is a finer grain than oatmeal but just as healthy.