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Ziyad Brand Falafel Mix Vegetable Burger -- 12 oz

Ziyad Brand Falafel Mix Vegetable Burger
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Ziyad Brand Falafel Mix Vegetable Burger -- 12 oz

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Ziyad Brand Falafel Mix Vegetable Burger Description

  • Premium Mix
  • Premium Quality Mediterranean Foods

For generations our family has searched the middle East and Mediterranean for the premium, authentic foods that your family loves. The Ziyad brand is the flagship brand of our company, and more than any other it represents the bond between our family and yours. Spanning 500 products and 20 categories of grocery, there is not a single Ziyad brand product we haven't passed around our own family table. A meal is what we gather to share, but it's the family that gathers that keeps the story going.


Falafel Cooking Directions: Add 1 cup of Ziyad brand Falafel Mix to1 cup cold water and mix thoroughly. Mixture should be moist, but firm. Let rest for 1/2 hour. Heat at least 2 inches of vegetable oil in sauce pan.


Form into desired shape (patties, balls...) and gently drop into hot oil. Fry until falafel floats, or until golden brown.


Place falafel in a pita bread and garnish with your favorite toppings.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Supplement Facts
Serving Size: 1/4 Cup (35 g)
Servings per Container: About 9
Amount Per Serving% Daily Value
Total Fat2.5 g3%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium400 mg17%
Total Carbohydrate20 g7%
   Dietary Fiber4 g14%
   Total Sugars3 g
     Includes 0g Added Sugars0%
Protein7 g
Vitamin D0 mcg0%
Calcium40 mg4%
Iron2 mg10%
Potassium289 mg6%
Other Ingredients: Chick peas, onion, cumin, sesame seeds, salt, coriander, parsley, garlic, baking soda, black pepper, turmeric, crushed red chili pepper, red chili powder. Contains: Sesame
Manufactured in a facility that also packages milk, wheat and soy.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Why Flexitarian is the New Vegetarian

Paleo-style diets, strict food plans and rigid regimes are so 2016. As awareness grows regarding the repercussions of eating a meat-focused diet, flexatarianism continues to pick up speed as a sensible—and doable—way to cut back on meat by eating loosely vegetarian. Whole Foods predicts the flexitarian diet to be one of the biggest food trends of 2017.

Two Women Following Flexitarian Diet Chopping Vegetables |


Flexitarian is a hybrid term that combines flexible and vegetarian. The term has been around for several decades, but rose into prominence with registered dietitian Dawn Jackson Blatner’s 2009 book "The Flexitarian Diet: The Mostly Vegetarian Way to Lose Weight, Be Healthier, Prevent Disease and Add Years to Your Life." She suggests minimizing meat without eliminating it altogether. You can still reap the health benefits associated with a plant-based diet, she says, but not feel like you “cheated” when the urge for a burger or sushi hits.

It also means that when you are at an event, such as a family dinner or a friend’s house, where meat is being served, you don’t have to bail or bring your own food. Its wing-it m.o. allows you to be included in a wider circle of social activities and travel through life less restrictively.

Blatner describes a flexitarian “as someone who wakes up each morning with every intention of being a vegetarian, but who may encounter a situation that causes him or her to eat meat.” Going off the wagon is grandfathered in, so you don’t have to feel like being a vegetarian is an all or nothing prospect—it’s more like a suggested baseline.

Why now?

There are number of reasons why flexitarianism is steadily crossing over into the mainstream. Four different factors are creating a Zeitgeist less favorable to meat: Rising meat prices combined with struggling economy, a growing awareness of the environmental impacts of eating meat, animal welfare issues becoming more prominent, and concerns regarding about the health impacts of eating meat.

Plus, flexitarianism appeals to millennials, who love the combo of personal choice funneling into a larger purpose. A study published last year predicted that a flexitarian diet could reduce global mortality by up to 10 percent and food-related greenhouse gas emissions by up to 70 percent. Another recent study suggests those who consume a mainly plant-based diet weigh 15 percent less than those more willing to indulge their carnivorous cravings.

It doesn’t take much to feel the impacts of eschewing meat, be it a meatless day, such as meatless Monday, or a daily meatless meal. A 2013 study by the Johns Hopkins Bloomberg School of Public Health presents a compelling case for the flexitarian approach: The study found that eating a full day of vegetarian meals just once a week could reduce the average intake of saturated fat by up to 15 percent, reducing the risk of heart attacks, strokes and cancer.

Better meat alternatives

In general, meat is having to face a popularity slump. In the last decade, annual meat consumption per person has fallen 15 percent, coinciding with a doubling of the number of new vegetarian products on the market in the past five years. The flexitarian trend offers an especially savvy opportunity for high-quality meat alternatives. According to Euromonitor International, a research firm, sales of meat substitutes are up to more than $1 billion in the United States this year from about $850 million in 2012.

As receptivity to vegetarian products increases, so do expectations. In general, there is more willingness to consume meat alternatives—but they need to taste good. We are not talking your average Gardenburger here. Consumers want the gustatory illusion of beef, minus the actual beef.

In response, meat substitutes have become radically more sophisticated. A recent article in the New York Times noted “the addition of heme, an iron-rich molecule contained in blood (which the company produces in bulk using fermented yeast), it is designed to look, smell, sizzle and taste like a beef burger.” New technological breakthroughs are driving the development of meat substitutes that closely mimic the taste or at least texture of meat products.

Getting started

Want to start but afraid of going whole hog? Here are some tips to make the leap:

Opt for micro portions

The easiest way to start consuming less meat is to taper off slowly. Continue eating your typical meals, but change up the portions by reducing the amount of meat and and increasing the grains, vegetables and fruit. Try cutting your meat portion in half.

Incorporate meatless meals

Blatner suggests ramping up gradually, by aiming to make roughly a third of your meals each week vegetarian. After you acclimatize, the next push would be to add a few more vegetarian meals. The final stage  would be eating at least two thirds of the week’s meals vegetarian, and seeing if you could make some days completely meat-free.

Eat meatless one day a week

Another way to ease out of daily meat consumption is to eat meatless once a week. You’ll be in good company: Meatless Monday, which launched in 2003, is now a global movement, embraced in over 40 countries, with a simple message of foregoing meat one day a week.

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