Falafel with Various Sauces

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Falafel with Various Sauces
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 12 h. 40 min.
Ready in
Calories:
2187
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie2,187 cal.(104 %)
Protein29.27 g(30 %)
Fat210.46 g(181 %)
Carbohydrates71.7 g(48 %)
Sugar added4.31 g(17 %)
Roughage15.47 g(52 %)
Vitamin A307.53 mg(38,441 %)
Vitamin D1.47 μg(7 %)
Vitamin E26.84 mg(224 %)
Vitamin B₁1.01 mg(101 %)
Vitamin B₂0.24 mg(22 %)
Niacin6.23 mg(52 %)
Vitamin B₆0.33 mg(24 %)
Folate192.92 μg(64 %)
Pantothenic acid0.41 mg(7 %)
Biotin3.92 μg(9 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C36.26 mg(38 %)
Potassium1,249.42 mg(31 %)
Calcium1,326.14 mg(133 %)
Magnesium418.57 mg(140 %)
Iron6.6 mg(44 %)
Iodine0.75 μg(0 %)
Zinc7.01 mg(88 %)
Saturated fatty acids29.68 g
Cholesterol3.68 mg

Ingredients

for
4
For the falafel
250 grams chickpeas
2 garlic cloves
1 onion
1 Tbsp Tahini (sesame butter)
1 tsp ground cilantro
½ tsp Chili powder
100 grams Buckwheat flour
160 milliliters water
salt
¾ l vegetable oil (for frying)
Lettuce
For the tahini dip with fresh mint
125 grams Tahini
125 liters water
2 garlic cloves
1 tsp freshly chopped mint
1 Tbsp lemon juice
ground paprika
Chili powder
salt
2 Limes
For the yogurt tahini dip
250 grams Yogurt (0.1% fat)
2 Tbsps Tahini
1 shallot
1 bunch chopped parsley
½ tsp Chili powder
½ tsp Cumin
1 Tomato
black Sesame seeds
For the yogurt almond dip
250 grams Yogurt (0.1% fat)
3 Tbsps Tahini
1 Tbsp honey
½ tsp grated, organic Orange peel
½ tsp allspice
½ tsp cinnamon
1 Tbsp chopped almonds
How healthy are the main ingredients?
chickpeasparsleyalmondhoneymintgarlic clove

Preparation steps

1.

For the falafel, soak the chickpeas in cold water for at least 12 hours, drain and rinse well in hot water. Puree in a blender. Peel the garlic and squeeze through a press. Peel the onion and finely chop. Puree everything together with the tahini and coriander, then stir in as much buckwheat flour as needed to form a stiff dough. Season with salt and shape with wet hands into 4 cm (approximately 1 1/5 inch) balls.

2.

Heat the oil in the fryer and cook the falafel over medium heat for 4 minutes, until brown. Remove with a skimmer and drain on absorbent paper. Arrange on a platter on lettuce leaves.

3.

For the tahini dip with fresh mint, stir the tahini until smooth with water. Peel garlic and squeeze into the tahni. Add the mint, lemon juice, paprika, chili powder, season with salt, stir to combine and pour into a bowl. Garnish with lime slices.

4.

For the yogurt tahini dip, mix together the yogurt with tahini. Peel the shallots and chop finely, mix with parsley, chili powder, cumin and salt, pour into a bowl and garnish with tomato slices and sesame.

5.

For the yogurt almond dip, stir the yogurt with tahini and honey. Add the orange zest, allspice and cinnamon. Toast the almonds in a dry nonstick skillet and sprinkle over the dip.

Serve the falafel while still hot, alongside the sauces.