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Falafel II  (Not yet rated)

Ground up chickpeas, rolled into a ball with spices and fried. In some areas such as Lebanon, it is made with fava beans.

Cal: 171 Fat: 3g Carbs: 30g Protein: 8g Fiber: 7g
More Nutrition...

Original recipe serves 3

Ingredients (serves 3)

½ 2x 3x Reset

  • salt ; to taste
  • 8 ounces chickpeas ; dried
  • 1 teaspoon coriander
  • 1 slice white bread ; soaked in water
  • vegetable oil ; for frying
  • 1 clove garlic ; crushed
  • 2 tablespoons parsley ; fresh, finely chopped
  • 1 onions ; finely chopped
  • water
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • In My Kitchen

  • Directions

    Soak chickpeas overnight. Cover chickpeas with water and cook for 1 1/2 hours or until tender. Put chickpeas into a blender and puree them. Squeeze out the white bread and blend it with the chickpeas, coriander, cumin, parsely, onion, cayenne pepper and salt to taste. Knead well. Let mixture sit for 1 to 2 hours. Roll mixture into 1 inch balls with wet hands. Heat oil in a large skillet, about 1 inch deep on medium-high heat. Fry the chickpea balls, working in batches if needed, until golden brown all over. Drain on a paper towel and serve in pita bread with lettuce, tomato and tahini sauce or tzatziki sauce.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    DV %

    8.5
    --
    10
    27.3
    3.9
    0
    16.3
    3.2


    Calories: 170.7
    Total Sugars: 5.7g
    Carb.: 30.1g
    Fiber: 6.8g
    Total Fats: 2.5g
    Cholesterol: 0mg
    Protein: 8.1g
    Sodium: 77.6mg

    *Data provided by USDA

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