Pistachio Herb Falafel
Pistachio Herb Falafel - Aromatic variation of the classic
Healthy, because
Even smarter
Nutritional values
A good substitute for minced meat is chickpeas: They provide a good portion of protein as a body-building material and also iron for blood formation. Tahini is made from sesame seeds and is a super vegetable supplier of the bone strengthener calcium as well as the anti-stress mineral magnesium.
The choice of herbs for the herb falafel are entirely up to your personal taste: For example, you can also give the chickpea balls a Mediterranean touch with rosemary and thyme.
(Percentage of daily recommendation)
| Calorie | 502 cal. | (24 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.8 g | (33 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.4 mg | (70 %) | ||
| Vitamin K | 87.6 μg | (146 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 487 mg | (12 %) | ||
| Calcium | 300 mg | (30 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 284 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 garlic clove
- 1 ½ bunches parsley
- 1 ½ bunches mint
- 22 ozs chickpeas (drained weight; can)
- 3 Tbsps Tahini (sesame paste)
- 4 Tbsps Lime juice
- 2 tsps Baking powder
- ¾ oz Chickpea flour (1-2 TBSP.)
- 1 ½ ozs Sweet corn
- salt
- peppers
- 1 tsp ground Cumin
- 3 Tbsps Shelled pistachio
- 4 Tbsps Canola oil
- 1 organic lime
- 10 ozs Yogurt
- 1 bunch cilantro
Kitchen utensils
Preparation steps
Peel garlic. Wash herbs, shake dry and pluck leaves. Rinse chickpeas, drain well and puree with garlic, herbs, tahini, 2 tablespoons lime juice and baking powder to a malleable mass, adding a little chickpea flour as needed. Rinse corn, drain, coarsely chop and knead with chickpea mixture. Season with salt, pepper and cumin and form about 32 small balls.
Chop the pistachios. Lightly roll each ball in them. Heat a little oil in a hot pan and fry the balls in 2-3 portions for approx. 10 minutes until golden brown all over. Keep warm in preheated oven at 80 °C / 175 °F.
At the same time, rinse lime with hot water, rub dry and grate peel. Squeeze juice and mix both with yogurt. Wash coriander, shake dry and chop; mix 2/3 of it into the yogurt and season with salt and pepper. Arrange yogurt with herb falafel on plates and sprinkle with remaining cilantro.
