Healthy Energy-Booster
Chickpea Fritters (Falafel)
(1 vote)
(1 vote)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
116
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 116 cal. | (6 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 11.7 μg | (20 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 10 μg | (3 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 52 mg | (1 %) | ||
| Calcium | 31 mg | (3 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- ¼ cup sunflower oil
- 1 onion (finely chopped)
- 2 cloves garlic cloves (crushed)
- 2 cups canned chickpeas (drained and rinsed)
- 2 tsps ground Cumin
- 1 tsp ground cilantro
- 1 handful parsley (finely chopped)
- 1 egg (beaten)
- 0.333 cup all-purpose flour
Preparation steps
1.
Preheat the oven to 220°C / 425°F.
2.
Heat 1 Tablespoon of the sunflower oil in a frying pan over a moderate heat and saute the onion and garlic for 4-5 minutes, stirring occasionally, until soft. Continue cooking for a further 2-3 minutes until they start to color, add the spices and stir well, then transfer to a mixing bowl.
3.
Add the chickpeas and mash using a potato masher until the chickpeas are broken down. Stir in the parsley and some seasoning, then add the beaten egg and mix well, using your hands.
4.
Take tablespoons of the mixture and mold into small balls using the palms of your hand. Roll in the flour, shaking off any excess.
5.
Heat the remaining sunflower oil in a large frying pan over a moderate heat and brown the falafel all over.
6.
Transfer to a lined baking tray and bake for 10-12 minutes until golden brown and crispy. Remove and serve piled on a plate.
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