Falafel with Various Sauces
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,187 cal. | (104 %) | ||
| Protein | 29.27 g | (30 %) | ||
| Fat | 210.46 g | (181 %) | ||
| Carbohydrates | 71.7 g | (48 %) | ||
| Sugar added | 4.31 g | (17 %) | ||
| Roughage | 15.47 g | (52 %) |
| Vitamin A | 307.53 mg | (38,441 %) | ||
| Vitamin D | 1.47 μg | (7 %) | ||
| Vitamin E | 26.84 mg | (224 %) | ||
| Vitamin B₁ | 1.01 mg | (101 %) | ||
| Vitamin B₂ | 0.24 mg | (22 %) | ||
| Niacin | 6.23 mg | (52 %) | ||
| Vitamin B₆ | 0.33 mg | (24 %) | ||
| Folate | 192.92 μg | (64 %) | ||
| Pantothenic acid | 0.41 mg | (7 %) | ||
| Biotin | 3.92 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 36.26 mg | (38 %) | ||
| Potassium | 1,249.42 mg | (31 %) | ||
| Calcium | 1,326.14 mg | (133 %) | ||
| Magnesium | 418.57 mg | (140 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 7.01 mg | (88 %) | ||
| Saturated fatty acids | 29.68 g | |||
| Cholesterol | 3.68 mg |
Ingredients
- For the falafel
- 250 grams chickpeas
- 2 garlic cloves
- 1 onion
- 1 Tbsp Tahini (sesame butter)
- 1 tsp ground cilantro
- ½ tsp Chili powder
- 100 grams Buckwheat flour
- 160 milliliters water
- salt
- ¾ l vegetable oil (for frying)
- Lettuce
- For the tahini dip with fresh mint
- 125 grams Tahini
- 125 liters water
- 2 garlic cloves
- 1 tsp freshly chopped mint
- 1 Tbsp lemon juice
- ground paprika
- Chili powder
- salt
- 2 Limes
- For the yogurt tahini dip
- 250 grams Yogurt (0.1% fat)
- 2 Tbsps Tahini
- 1 shallot
- 1 bunch chopped parsley
- ½ tsp Chili powder
- ½ tsp Cumin
- 1 Tomato
- black Sesame seeds
- For the yogurt almond dip
- 250 grams Yogurt (0.1% fat)
- 3 Tbsps Tahini
- 1 Tbsp honey
- ½ tsp grated, organic Orange peel
- ½ tsp allspice
- ½ tsp cinnamon
- 1 Tbsp chopped almonds
Preparation steps
For the falafel, soak the chickpeas in cold water for at least 12 hours, drain and rinse well in hot water. Puree in a blender. Peel the garlic and squeeze through a press. Peel the onion and finely chop. Puree everything together with the tahini and coriander, then stir in as much buckwheat flour as needed to form a stiff dough. Season with salt and shape with wet hands into 4 cm (approximately 1 1/5 inch) balls.
Heat the oil in the fryer and cook the falafel over medium heat for 4 minutes, until brown. Remove with a skimmer and drain on absorbent paper. Arrange on a platter on lettuce leaves.
For the tahini dip with fresh mint, stir the tahini until smooth with water. Peel garlic and squeeze into the tahni. Add the mint, lemon juice, paprika, chili powder, season with salt, stir to combine and pour into a bowl. Garnish with lime slices.
For the yogurt tahini dip, mix together the yogurt with tahini. Peel the shallots and chop finely, mix with parsley, chili powder, cumin and salt, pour into a bowl and garnish with tomato slices and sesame.
For the yogurt almond dip, stir the yogurt with tahini and honey. Add the orange zest, allspice and cinnamon. Toast the almonds in a dry nonstick skillet and sprinkle over the dip.
Serve the falafel while still hot, alongside the sauces.
