Chickpea Fritters with Yogurt Sauce
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(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
330
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 330 cal. | (16 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10 mg | (83 %) | ||
| Vitamin K | 95.1 μg | (159 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 445 mg | (11 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 126 mg | |||
| Cholesterol | 5 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams chickpeas
- 1 garlic clove
- 1 onion
- 2 Tbsps White bread crumbs
- 1 Tbsp finely chopped parsley
- 1 sprig cilantro (chopped)
- olive oil
- vegetable oil (for baking)
- salt
- freshly ground peppers
- Cumin (ground)
- cilantro (ground)
- Lettuce
- 1 cup Yogurt (0.1% fat)
- ½ lemon (juiced)
- 1 Tbsp Sesame paste
- 1 Tbsp chopped parsley
- 2 Tomatoes
- salt
- peppers
- cayenne pepper
Preparation steps
1.
Soak chickpeas overnight in cold water, then drain. Peel onion and garlic, chop and add to the drained chickpeas.
2.
Grind chickpea mixture in a food processor and then mix with chopped cilantro, olive oil, finely chopped parsley and breadcrumbs. Season with cumin, salt, pepper and coriander. Shape into small balls, then flatten slightly and fry in a pan in vegetable oil. Lift out of pan and drain on paper towels.
3.
For the sauce, mix yogurt with sesame paste and season with lemon juice, salt, cayenne pepper and pepper. Cut tomatoes into quarters, remove the seeds and finely chop. Stir tomatoes and chopped parsley into the sauce.
4.
Serve the fritters on lettuce leaves with the yogurt sauce.
