Directions:
- Place dried chickpeas in a bowl and cover with cold water.
- Soak for at least 15 hours.
- Then drain the chickpeas and place them in a food processor with the scallions, garlic, parsley, mint, chili, salt, cumin, and coriander.
- Mix baking with the warm water and add mixture to food processor. Process until smooth. Transfer mixture into a small bowl, cover, and refrigerate for 30 minutes.
- Meanwhile heat about 2 inches of oil in a heavy pan to 375 degrees F.
- When falafel mixture is chilled, roll into golf-sized balls.
- Carefully place a few at a time into the hot oil, making sure they don't stick to the bottom. Cook, turning, for about 6 minutes, or until the balls are a dark, even brown on all sides. Remove with slotted spoon and drain on paper towels. Serve either in sandwiches or as a falafel first course.
- Serve with a yogurt sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 305.54 Kcal (1279 kJ) | ||
| Calories from fat | 44.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.95g | 8% | |
|---|---|---|---|
| Sodium | 491.72mg | 20% | |
| Potassium | 944.17mg | 20% | |
| Total Carbs | 51.96g | 17% | |
| Sugars | 9.17g | 37% | |
| Dietary Fiber | 14.52g | 58% | |
| Protein | 15.79g | 32% | |
| Vitamin C | 13.5mg | 22% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 23.4mg | 130% | |
| Calcium | 178.8mg | 18% | |
| Amount Per 100 g | |||
| Calories | 268.3 Kcal (1123 kJ) | ||
| Calories from fat | 39.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.35g | 8% | |
|---|---|---|---|
| Sodium | 431.79mg | 20% | |
| Potassium | 829.09mg | 20% | |
| Total Carbs | 45.63g | 17% | |
| Sugars | 8.05g | 37% | |
| Dietary Fiber | 12.75g | 58% | |
| Protein | 13.87g | 32% | |
| Vitamin C | 11.8mg | 22% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 20.5mg | 130% | |
| Calcium | 157mg | 18% | |
* 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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