Directions:
- Put the chickpeas, scallions, garlic, cumin, coriander, and mint, if using, in a food processor and pulse until the chickpeas are roughly copped. Add the egg and seasoning and blend until the mixture forms a coarse paste. Chill 1 hour to allow the mixture to firm up.
- Form the mixture into 12 walnut-sized balls using floured hands, then lightly dust each ball in flour.
- Heat 1 T of oil in a non-stick skillet and cook the falafel four at a time (adding more oil when necessary) 6 minutes, urning them occasionally, until golden all over. Drain on paper towels.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 37.77 Kcal (158 kJ) | ||
| Calories from fat | 7.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.79g | 1% | |
|---|---|---|---|
| Cholesterol | 11.78mg | 4% | |
| Sodium | 51.01mg | 2% | |
| Potassium | 55.7mg | 1% | |
| Total Carbs | 5.62g | 2% | |
| Sugars | 0.09g | 0% | |
| Dietary Fiber | 0.33g | 1% | |
| Protein | 2.04g | 4% | |
| Vitamin C | 1.7mg | 3% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 11.6mg | 64% | |
| Calcium | 20.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 123.21 Kcal (516 kJ) | ||
| Calories from fat | 23.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.56g | 1% | |
|---|---|---|---|
| Cholesterol | 38.42mg | 4% | |
| Sodium | 166.38mg | 2% | |
| Potassium | 181.69mg | 1% | |
| Total Carbs | 18.32g | 2% | |
| Sugars | 0.28g | 0% | |
| Dietary Fiber | 1.08g | 1% | |
| Protein | 6.66g | 4% | |
| Vitamin C | 5.6mg | 3% | |
| Vitamin A | 0.3mg | 3% | |
| Iron | 37.7mg | 64% | |
| Calcium | 66.6mg | 2% | |
* 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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