Classic Falafel

Name: Classic Falafel
Total time: 45 min
Yield: 4
Cuisine: Arabic, African
Ingredients: 14 ozs chickpeas (from the can; drained weight); 0.5 Red onion; 1 garlic clove (clove); 0.75 oz cilantro (fresh); 0.75 oz parsley (fresh); 1 small chili pepper; 1 lemon; 1 Tbsp ground Cumin; 3.5 ozs Chickpea flour; salt (kosher); 1 Tbsp olive oil

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Health Score:

100 / 100

Difficulty:

easy

Preparation:

45 min.

Preparation

Calories:

239

calories

Calories

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Nutritional values

These chickpeas are full of vegetable protein for muscle building and maintenance.

This falafel can be prepared in advance and then frozen in portions.

1 serving contains
(Percentage of daily recommendation)

Calorie	239 cal.	(11 %)
Protein	13 g	(13 %)
Fat	7 g	(6 %)
Carbohydrates	30 g	(20 %)
Sugar added	0 g	(0 %)
Roughage	9.1 g	(30 %)

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(1 Portion)

Vitamin A	0.2 mg	(25 %)
Vitamin D	0 μg	(0 %)
Vitamin E	5.1 mg	(43 %)
Vitamin K	122.3 μg	(204 %)
Vitamin B₁	0.3 mg	(30 %)
Vitamin B₂	0.1 mg	(9 %)
Niacin	3.9 mg	(33 %)
Vitamin B₆	0.2 mg	(14 %)
Folate	109 μg	(36 %)
Pantothenic acid	0.8 mg	(13 %)
Biotin	3.5 μg	(8 %)
Vitamin B₁₂	0 μg	(0 %)
Vitamin C	35 mg	(37 %)
Potassium	359 mg	(9 %)
Calcium	112 mg	(11 %)
Magnesium	85 mg	(28 %)
Iron	4.2 mg	(28 %)
Iodine	7 μg	(4 %)
Zinc	1.9 mg	(24 %)
Saturated fatty acids	1.1 g
Uric acid	199 mg
Cholesterol	0 mg
Complete sugar	3 g

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Ingredients

for

servings (ergibt ca. 16–20 Falafelbällchen)

Ingredients: 14 ozs chickpeas (from the can; drained weight); ½ Red onion; 1 garlic clove (clove); ¾ oz cilantro (fresh); ¾ oz parsley (fresh); 1 small chili pepper; 1 lemon; 1 Tbsp ground Cumin; 3 ½ ozs Chickpea flour; salt (kosher); 1 Tbsp olive oil

How healthy are the main ingredients?

chickpeas olive oil parsley garlic clove lemon Cumin

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Preparation

Preparation steps

Drain and rinse the chickpeas. Peel and coarsely chop the onion and garlic. Wash cilantro and parsley, shake dry and pluck leaves. Halve the chili pepper lengthwise, remove the seeds and wash. Squeeze the juice of the lemon.

Puree everything together with ground cumin and chickpea flour and season to taste with salt.

Form 16-20 balls from the mass. Heat the olive oil in a large pan and fry the balls for about 10 minutes over medium heat on all sides.