Directions:
- Place the chickpeas in a bowl and cover with cold water. Soak overnight.
- Drain the chickpeas and cover with new water in a pan. Rapidly boil for 10 minutes. Reduce heat and simmer 1 hour or until soft. Drain.
- Place the chickpeas in a food processor with the onion, garlic, parsley, cumin, coriander and baking powder. Add salt and pepper to taste. Process until a firm paste.
- Shape into walnut-size balls and flatten slightly. In deep pan, heat 2 oil until a little mixture sizzles on the surface when added. Fry the falafel in batches until golden. Drain on paper towels and keep hot. Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 159.02 Kcal (666 kJ) | ||
| Calories from fat | 22.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.5g | 4% | |
|---|---|---|---|
| Sodium | 14.49mg | 1% | |
| Potassium | 488.16mg | 10% | |
| Total Carbs | 27.75g | 9% | |
| Sugars | 5.69g | 23% | |
| Dietary Fiber | 7.53g | 30% | |
| Protein | 7.85g | 16% | |
| Vitamin C | 9.8mg | 16% | |
| Iron | 3mg | 17% | |
| Calcium | 91.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 194.16 Kcal (813 kJ) | ||
| Calories from fat | 27.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.05g | 4% | |
|---|---|---|---|
| Sodium | 17.69mg | 1% | |
| Potassium | 596.04mg | 10% | |
| Total Carbs | 33.88g | 9% | |
| Sugars | 6.95g | 23% | |
| Dietary Fiber | 9.19g | 30% | |
| Protein | 9.59g | 16% | |
| Vitamin C | 11.9mg | 16% | |
| Iron | 3.6mg | 17% | |
| Calcium | 111.2mg | 9% | |
* 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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