Falafel
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 12 h. 25 min.
Ready in
Calories:
304
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 304 cal. | (14 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.1 mg | (84 %) | ||
| Vitamin K | 44.7 μg | (75 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 390 mg | (10 %) | ||
| Calcium | 239 mg | (24 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 109 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams dried chickpeas
- 1 bunch scallions
- 3 garlic cloves
- 1 bunch parsley
- 3 tsps ground cilantro
- 1 tsp ground Cumin
- ½ tsp grained Broth
- 1 tsp cayenne pepper
- 5 Tbsps sunflower oil
- 2 Tbsps Tahini
- 300 grams Yogurt (0.1% fat)
- 1 lemon
- peppers
- Sea salt
Preparation steps
1.
Soak the chickpeas in plenty of water overnight.
2.
The next day, drain the chickpeas and rinse thoroughly. Slice the scallions into thin rings. Peel the garlic. Transfer the chickpeas, scallions and garlic to a food processor. Add the parsley and spices and puree everything together well. Season with salt and pepper. Form the chickpea mixture into small balls and flatten slightly. Fry the balls in hot oil for 4-6 minutes.
3.
For the sauce, squeeze the lemon juice and mix well with yogurt and tahini. Season with salt and pepper and serve alongside the falafel balls.
