Quick and Easy Falafel

4 Reviews
100% would make this recipe again

This recipe recalls the traditional falafel, but can be prepared in just a few minutes.

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Ingredients

??? chickpeas/garbanzo beans (canned), rinsed and drained ???
??? garlic, finely chopped ???
??? ground cumin ???
??? turmeric ???
??? salt [optional] ???
??? onions, finely chopped ???
??? Italian parsley, fresh, finely chopped ???
??? water ???
??? lemon, juiced ???
??? cayenne pepper ???
??? whole wheat flour ???
??? olive oil ???

Method

  1. In a large bowl, mix all the ingredients with your hands, except the flour and oil. Mash the chickpeas to form a paste, some chickpeas can be left whole. Add the flour and mix well.
  2. Heat the oil in a pan over medium heat. Form the patties, using 2 tbsp of mixture per patty (about 4-6 patties per serving). Transfer the patties to the pan and press gently on each one. Cook for 5 min on each side, until golden. Depending on pan size, falafels may be cooked in batches.
  3. Serve hot or warm.

Nutrition Facts Table

per 1 serving (200 g)

Amount

% Daily Value

Calories

270

Fat

6 g

9 %

Saturated 0.7 g
+ Trans 0 g

3 %

Cholesterol

0 mg

Sodium

360 mg

15 %

Carbohydrate

47 g

16 %

Fibre

9 g

35 %

Sugars

1 g

Net Carbs

38 g

Protein

10 g

Vitamin A

3 %

Vitamin C

20 %

Calcium

7 %

Iron

25 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Fibre, Folacin, Iron, Magnesium, Manganese, Vitamin B6, Vitamin K
Good source of  :
Copper, Phosphorus, Potassium, Selenium, Zinc
Source of  :
Calcium, Niacin, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin C, Vitamin E
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Fruits 0
Vegetables ½
Meat and Alternatives 1
Fats ½
More info
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Reviews

4 Reviews (4 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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