Fennel and Falafel Salad
Fennel and Falafel Salad - Minty Bright Salad!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 373 cal. | (18 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 13.1 g | (44 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 34.5 μg | (58 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,074 mg | (27 %) | ||
| Calcium | 182 mg | (18 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 244 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 4 carrots
- 2 bulbs Fennel
- 2 Tbsps raisins
- 1 Orange (, juiced)
- 2 Tbsps White vinegar
- 4 Tbsps olive oil
- salt
- Red pepper flakes
- 1 pinch sugar
- 18 ozs soaked chickpeas
- 1 clove garlic cloves
- 2 Tbsps freshly chopped parsley
- ground Cumin
- cayenne pepper
- 2 Tbsps breadcrumbs
- 2 Tbsps freshly cut mint
Preparation steps
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.
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.
Mix the mint with the salad, season to taste and serve on plates, with the falafel on top of the salad.
