Chickpea Falafel
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
211
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 211 cal. | (10 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| 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 | 9.2 mg | (77 %) | ||
| Vitamin K | 66.6 μg | (111 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 178 mg | (4 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 146 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 12 ozs chickpeas (garbanzo beans)
- 2 tsps ground cilantro
- 2 tsps ground Cumin
- 1 onion (finely chopped)
- 4 cloves garlic cloves (finely chopped)
- 2 green chili peppers (seeds removed, finely chopped)
- 1 handful flat-leaf parsley (leaves chopped)
- 1 handful fresh cilantro (leaves chopped)
- salt
- peppers
- Coriander (lighty crushed)
- vegetable oil (for deep frying)
Preparation steps
1.
Drain the chickpeas and dry in a cloth. Put in a food processor with the spices, onions, garlic, chillies, herbs, salt and pepper. Process to a grainy pulp.
2.
Take small portions of the mixture and roll into balls. Roll in the coriander seeds to coat.
3.
Heat the oil in a deep-fryer or large pan until hot, but not smoking.
4.
Cook the balls a few at a time, for 2-3 minutes until deep golden brown. Remove and drain on absorbent kitchen paper.
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