Directions:
- Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain.
- Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
- Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
- Form the chickpea mixture into balls about the size of walnuts.
- Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, and garnishes and sauces of your choice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 45.33 Kcal (190 kJ) | ||
| Calories from fat | 8.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.93g | 1% | |
|---|---|---|---|
| Sodium | 143.11mg | 6% | |
| Potassium | 107.95mg | 2% | |
| Total Carbs | 7.63g | 3% | |
| Sugars | 1.05g | 4% | |
| Dietary Fiber | 1.73g | 7% | |
| Protein | 1.92g | 4% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 0.7mg | 4% | |
| Calcium | 26.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 283.78 Kcal (1188 kJ) | ||
| Calories from fat | 52.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.81g | 1% | |
|---|---|---|---|
| Sodium | 895.88mg | 6% | |
| Potassium | 675.82mg | 2% | |
| Total Carbs | 47.78g | 3% | |
| Sugars | 6.6g | 4% | |
| Dietary Fiber | 10.83g | 7% | |
| Protein | 12.01g | 4% | |
| Vitamin C | 7.6mg | 2% | |
| Iron | 4.6mg | 4% | |
| Calcium | 165.9mg | 3% | |
* 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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