Directions:
- Mash the chickpeas or puree coarsely in a food processor. Mix with the cumin, coriander, garlic and chilli. Season and divide into 24 pieces of equal size. Shape each piece into a ball.
- Heat a little oil in a frying pan and cook the balls for approximately 6 minutes each or until crisp and golden. This will probably have to be done in batches unless you have a huge pan!
- Toast the pitta breads and slit the tops. Fill with the falafel and salad leaves, spoon a little yogurt on to the top too.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 116.53 Kcal (488 kJ) | ||
| Calories from fat | 11.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.31g | 2% | |
|---|---|---|---|
| Cholesterol | 0.79mg | 0% | |
| Sodium | 95.18mg | 4% | |
| Potassium | 59.39mg | 1% | |
| Total Carbs | 20.13g | 7% | |
| Sugars | 2.27g | 9% | |
| Dietary Fiber | 3.06g | 12% | |
| Protein | 6.35g | 13% | |
| Vitamin C | 2.1mg | 3% | |
| Iron | 117.6mg | 653% | |
| Calcium | 55.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 135.41 Kcal (567 kJ) | ||
| Calories from fat | 13.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.52g | 2% | |
|---|---|---|---|
| Cholesterol | 0.92mg | 0% | |
| Sodium | 110.6mg | 4% | |
| Potassium | 69.01mg | 1% | |
| Total Carbs | 23.39g | 7% | |
| Sugars | 2.64g | 9% | |
| Dietary Fiber | 3.55g | 12% | |
| Protein | 7.38g | 13% | |
| Vitamin C | 2.4mg | 3% | |
| Iron | 136.6mg | 653% | |
| Calcium | 64.6mg | 6% | |
* 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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