Directions:
- Soak the chickpeas overight in plenty of water.
- Drain well.
- Grind in a food processor.
- Add onion and parsley.
- Grind for a few seconds more.
- Add the rest of the ingredients.
- Mix well.
- Keep this mixture in a refrigerator for 30 minutes.
- With wet hands, shape a dessertspoonful of the mixture into a patty 4 cm round.
- Heat oil in a wok.
- Deep fry the falafels until golden brown.
- Drain on kitchen paper.
- Sprinkle red chilli powder lightly and serve or serve without it.
- Serving Tip: Falafels can be had plain or served in sandwiches with a spread of sesame paste on bread slices followed by tomato slices and pickled (in vinegar) pieces of cucumber, beetroot and whole green chillies.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 289.99 Kcal (1214 kJ) | ||
| Calories from fat | 42.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.69g | 7% | |
|---|---|---|---|
| Sodium | 127.27mg | 5% | |
| Potassium | 744.53mg | 16% | |
| Total Carbs | 49.27g | 16% | |
| Sugars | 9.23g | 37% | |
| Dietary Fiber | 13.65g | 55% | |
| Protein | 14.94g | 30% | |
| Vitamin C | 8.1mg | 13% | |
| Iron | 5.2mg | 29% | |
| Calcium | 103.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 271.66 Kcal (1137 kJ) | ||
| Calories from fat | 39.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.4g | 7% | |
|---|---|---|---|
| Sodium | 119.23mg | 5% | |
| Potassium | 697.45mg | 16% | |
| Total Carbs | 46.15g | 16% | |
| Sugars | 8.65g | 37% | |
| Dietary Fiber | 12.78g | 55% | |
| Protein | 13.99g | 30% | |
| Vitamin C | 7.6mg | 13% | |
| Iron | 4.9mg | 29% | |
| Calcium | 97.3mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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