Directions:
- Soak chickpeas for 24 hours and discard water.
- When chopping the herbs do so using a knife. If chopped in a food pro-cesser the juice of the herbs will be extracted.This will make the dough fall apartwhen frying the falafel.
- Quarter the onions and put them in a food processer with chickpeas and garlic.
- Blend until a smooth paste.
- Mix all the ingredients and leave the dough to rest for 4 hours.
- Form the dough into 60 balls, the size of a walnut. Deep fry the falafels in sizzling oil to a brown color.
- Remove onto absorbent paper.Garnish with chopped herbs.
- Serve warm or cold with tahini.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2317.28 Kcal (9702 kJ) | ||
| Calories from fat | 499.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 55.53g | 85% | |
|---|---|---|---|
| Sodium | 1725.09mg | 72% | |
| Potassium | 5152.48mg | 110% | |
| Total Carbs | 334.24g | 111% | |
| Sugars | 64.66g | 259% | |
| Dietary Fiber | 67.24g | 269% | |
| Protein | 122.68g | 245% | |
| Vitamin C | 36.7mg | 61% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 36.7mg | 204% | |
| Calcium | 778.8mg | 78% | |
| Amount Per 100 g | |||
| Calories | 283.44 Kcal (1187 kJ) | ||
| Calories from fat | 61.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.79g | 85% | |
|---|---|---|---|
| Sodium | 211.01mg | 72% | |
| Potassium | 630.24mg | 110% | |
| Total Carbs | 40.88g | 111% | |
| Sugars | 7.91g | 259% | |
| Dietary Fiber | 8.22g | 269% | |
| Protein | 15.01g | 245% | |
| Vitamin C | 4.5mg | 61% | |
| Iron | 4.5mg | 204% | |
| Calcium | 95.3mg | 78% | |
* 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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