Directions:
- Soak chickpeas in water to cover for 12 hours.
- Boil in large saucepan for about 20 minutes, until soft (or you can use canned chickpeas, if desired).
- Drain and blend in food processor to a smooth paste.
- Soak bulghur in water to cover for 1 hour.
- Crush garlic with salt.
- Combine all ingredients except oil.
- Shape into balls and shallow-fry until brown (you can deep-fry if you like, or coat lightly with oil and bake until golden).
- The yield depends on the size of the falafels you prefer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 410.59 Kcal (1719 kJ) | ||
| Calories from fat | 90.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.05g | 15% | |
|---|---|---|---|
| Cholesterol | 40.92mg | 14% | |
| Sodium | 806.64mg | 34% | |
| Potassium | 763.14mg | 16% | |
| Total Carbs | 59.67g | 20% | |
| Sugars | 8.33g | 33% | |
| Dietary Fiber | 11.08g | 44% | |
| Protein | 20.89g | 42% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 5.4mg | 30% | |
| Calcium | 86.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 357.02 Kcal (1495 kJ) | ||
| Calories from fat | 78.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.74g | 15% | |
|---|---|---|---|
| Cholesterol | 35.58mg | 14% | |
| Sodium | 701.39mg | 34% | |
| Potassium | 663.57mg | 16% | |
| Total Carbs | 51.88g | 20% | |
| Sugars | 7.24g | 33% | |
| Dietary Fiber | 9.64g | 44% | |
| Protein | 18.17g | 42% | |
| Vitamin C | 3.1mg | 6% | |
| Iron | 4.7mg | 30% | |
| Calcium | 75.2mg | 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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