Falafel
Soaked raw chickpeas ground with onion, garlic and herbs then shaped into balls and fried.
- Number of servings
- 2
Nutrients
For entire dish
- Calories
- 717 kcal
- Protein
- 24.5 g
- Carbohydrates
- 83.3 g
- Fat
- 33.9 g
- Fiber
- 20.2 g
Per serving
- Calories
- 359 kcal
- Protein
- 12.3 g
- Carbohydrates
- 41.7 g
- Fat
- 17 g
- Fiber
- 10.1 g
Vitamins
For entire dish
Some micronutrient totals include only ingredients with a recorded value.
- A
- 96.9 mcg
- C
- 27.5 mg
- E
- 10.3 mg
- K
- 278.6 mcg
- B9
- 564.6 mcg
- Fe
- 5.3 mg
- Ca
- 48.8 mg
- Mg
- 17.6 mg
Ingredients
- Chickpeas — 100 g
- Onion — 40 g
- Garlic — 6 g
- Parsley — 15 g
- Cilantro — 10 g
- Wheat flour — 15 g
- Sesame seeds — 5 g
- Sunflower oil — 25 g
- Table salt — 2 g
- Black pepper — 1 g
Cooking instructions
- Soak the dry chickpeas in cold water overnight and drain them.
- Do not boil the chickpeas.
- Roughly chop the onion.
- Peel the garlic.
- Rinse the parsley and the cilantro.
- Grind the chickpeas with the onion, garlic, parsley and cilantro until coarse.
- Add the flour, sesame seeds, salt and black pepper and mix well.
- Rest the mixture in the refrigerator for 20 minutes.
- Shape it into small balls and flatten them slightly.
- Heat the sunflower oil in a deep skillet over medium heat.
- Fry the falafel for 3 minutes per side until deep brown.
- Drain the falafel on paper towel.
- Serve warm with flatbread and a yogurt or hummus dip.