Chia Falafel with Pistachios and Mint Yogurt
Chia falafel with pistachios and mint yogurt - A classic thought differently. Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
Chia seeds strengthen the nervous system with plenty of magnesium and support good muscle function. The chia falafel also convince with high-quality protein from chickpeas, yogurt and chia seeds. The vitamins from carrot benefit the eyes and support healthy skin.
The chia falafel go perfectly with salad, are suitable as a side dish or even as a snack for in between! The recipe is also very easy to prepare vegan: Simply replace the yogurt with a plant-based yogurt alternative of your choice.
(Percentage of daily recommendation)
| Calorie | 325 cal. | (15 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.5 g | (48 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 34.9 μg | (58 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 728 mg | (18 %) | ||
| Calcium | 244 mg | (24 %) | ||
| Magnesium | 134 mg | (45 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 191 mg | |||
| Cholesterol | 2.5 mg | |||
| Complete sugar | 10.8 g |
Ingredients
- Ingredients
- 1 ½ ozs Pistachio
- 4 Tbsps Chia seeds
- 7 ozs chickpeas (cooked, drained weight)
- 2 garlic cloves
- 1 onion
- 1 carrot
- ½ bunch mint
- 4 cilantro
- salt
- peppers
- 5 Tbsps Yogurt
- 1 Tbsp lemon juice
Kitchen utensils
Preparation steps
Finely chop 1 ounce of the pistachios and mix together with 2 tablespoons of chia seeds in a bowl. Set aside.
Drain the chickpeas. Peel garlic and onion and cut each into quarters. Clean, peel, wash and finely grate carrot. Wash herbs, shake dry and pluck leaves. Set aside half of the mint.
Put chickpeas, onion, garlic, carrot, herbs, remaining pistachios and chia seeds in a bowl and puree finely with a blender. Season with salt and pepper.
Form approx. 16 balls from the mixture, roll them in the chia-pistachio mixture, and place on a baking tray lined with baking paper. Bake in a preheated oven at 220 °C / 425 °F for 15-20 minutes.
Meanwhile, finely chop the mint set aside. Mix the yogurt, lemon juice and mint. Add salt and pepper.
Remove falafel from oven, drizzle with yogurt dressing and serve.
