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Falafel with Zucchini Salad

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Falafel with Zucchini Salad
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 36 min.
Ready in
Calories:
8832
calories
Calories
0
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Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie8,832 kcal(421 %)
Protein300.87 g(307 %)
Fat125.32 g(108 %)
Carbohydrates1,595.39 g(1,064 %)
Sugar added1.05 g(4 %)
Roughage10.66 g(36 %)
Vitamin A48.76 mg(6,095 %)
Vitamin D0 μg(0 %)
Vitamin E2.35 mg(20 %)
Vitamin B₁21.08 mg(2,108 %)
Vitamin B₂8.89 mg(808 %)
Niacin204.44 mg(1,704 %)
Vitamin B₆2.96 mg(211 %)
Folate2,557.55 μg(853 %)
Pantothenic acid12.5 mg(208 %)
Biotin21.8 μg(48 %)
Vitamin B₁₂7.56 μg(252 %)
Vitamin C25.96 mg(27 %)
Potassium4,896.9 mg(122 %)
Calcium4,106.85 mg(411 %)
Magnesium1,009.45 mg(336 %)
Iron108.67 mg(724 %)
Iodine0.15 μg(0 %)
Zinc33.61 mg(420 %)
Saturated fatty acids27.34 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2
small Zucchini
2 tablespoons
2 tablespoons
1 pinch
500 grams
Chickpeas (canned)
2
1
1 generous pinch
2 tablespoons
freshly chopped Parsley
2 tablespoons
freshly chopped cilantro leaf
Cumin seeds (ground)
80
Vegetable oil (for frying)
2 tablespoons

Preparation steps

1.

Rinse the zucchini, trim and cut lengthwise into very thin slices. In a bowl, mix zucchini with the lemon juice and olive oil and season with salt and sugar. Let stand to marinate.

2.

Drain the chickpeas in a colander, rinse thoroughly and drain well. Rinse scallions, trim and chop very finely. Peel garlic and chop very finely. Puree the chickpeas. Mix in scallions, garlic, baking powder and herbs. Season with cumin, salt and cayenne pepper. As needed, add breadcrumbs and knead until dough is easy to shape. With damp hands, form about 12 small balls and press slightly flat. Roll in the remaining breadcrumbs. Fry in the hot oil until golden brown, 5-6 minutes. Drain on paper towels.

3.

Season salad to taste and serve on plates. Drizzle with the ajvar and serve with the falafel.

4.

Serve with flatbread, if desired.