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Falafel with Salad

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Falafel with Salad
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 6 min.
Ready in
Calories:
449
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie449 kcal(21 %)
Protein14.54 g(15 %)
Fat17.71 g(15 %)
Carbohydrates62.5 g(42 %)
Sugar added1.05 g(4 %)
Roughage16.3 g(54 %)
Vitamin A1,491.75 mg(186,469 %)
Vitamin D0 μg(0 %)
Vitamin E1.19 mg(10 %)
Vitamin B₁0.22 mg(22 %)
Vitamin B₂0.15 mg(14 %)
Niacin3.7 mg(31 %)
Vitamin B₆0.26 mg(19 %)
Folate263.65 μg(88 %)
Pantothenic acid0.74 mg(12 %)
Biotin0.36 μg(1 %)
Vitamin B₁₂0.01 μg(0 %)
Vitamin C41.93 mg(44 %)
Potassium970.17 mg(24 %)
Calcium166.11 mg(17 %)
Magnesium86.33 mg(29 %)
Iron4.96 mg(33 %)
Zinc2.26 mg(28 %)
Saturated fatty acids2.31 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
2
2 tablespoons
1
Orange (, juiced)
2 tablespoons
4 tablespoons
1 pinch
500 grams
soaked Chickpeas
1
2 tablespoons
freshly chopped Parsley
2 tablespoons
2 tablespoons
freshly cut Mint

Preparation steps

1.

Peel the carrot and use the peeler to cut lengthwise into thin strips. Rinse the fennel and cut or slice into thin slices.

In a bowl, add the raisins, orange juice, vinegar, 2 tablespoons olive oil, salt, chile flakes and sugar. Mix together and let rest.

2.

Meanwhile, drain the chickpeas in a colander, rinse thoroughly and drain well. Peel the garlic and chop very finely. Puree the chickpeas finely. Add the garlic, baking powder and parsley. Season with cumin, salt and cayenne pepper. Knead the breadcrumbs into the mixture until it is easy to shape. Using damp hands, form about 12 small balls and press slightly flat. Fry in the rest of the hot oil until golden brown, about 5-6 minutes. Drain on paper towels.

3.

Mix the mint with the salad, season to taste and serve on plates, with the falafel on top of the salad.