Falafel with Zucchini Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 8,832 cal. | (421 %) | ||
| Protein | 300.87 g | (307 %) | ||
| Fat | 125.32 g | (108 %) | ||
| Carbohydrates | 1,595.39 g | (1,064 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 10.66 g | (36 %) |
| Vitamin A | 48.76 mg | (6,095 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.35 mg | (20 %) | ||
| Vitamin B₁ | 21.08 mg | (2,108 %) | ||
| Vitamin B₂ | 8.89 mg | (808 %) | ||
| Niacin | 204.44 mg | (1,704 %) | ||
| Vitamin B₆ | 2.96 mg | (211 %) | ||
| Folate | 2,557.55 μg | (853 %) | ||
| Pantothenic acid | 12.5 mg | (208 %) | ||
| Biotin | 21.8 μg | (48 %) | ||
| Vitamin B₁₂ | 7.56 μg | (252 %) | ||
| Vitamin C | 25.96 mg | (27 %) | ||
| Potassium | 4,896.9 mg | (122 %) | ||
| Calcium | 4,106.85 mg | (411 %) | ||
| Magnesium | 1,009.45 mg | (336 %) | ||
| Iron | 108.67 mg | (724 %) | ||
| Iodine | 0.15 μg | (0 %) | ||
| Zinc | 33.61 mg | (420 %) | ||
| Saturated fatty acids | 27.34 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 2 small Zucchini
- 2 Tbsps lemon juice
- 2 Tbsps olive oil
- salt
- 1 pinch sugar
- 500 grams chickpeas (canned)
- 2 scallions
- 1 garlic clove
- 1 generous pinch Baking powder
- 2 Tbsps freshly chopped parsley
- 2 Tbsps freshly chopped cilantro
- Cumin (ground)
- cayenne pepper
- 80 breadcrumbs
- vegetable oil (for frying)
- 2 Tbsps Ajvar
Preparation steps
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.
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.
Season salad to taste and serve on plates. Drizzle with the ajvar and serve with the falafel.
Serve with flatbread, if desired.
