Food & Health

Falafel Balls

Serving Size: 6 falafel balls
Makes: 24 falafel balls

Source of: Riboflavin, Niacin, Vitamin C, Calcium
Good Source of: Fibre, Vitamin E,Thiamin, Potassium
Excellent Source of: Vitamin D, Folate, Iron
Vegetarian

Ingredients

1-540 mL can
chickpeas, rinsed and drained
1-19 oz can
3
green onions, chopped
3
2
cloves garlic
2
50 mL
chopped fresh parsley
1/4 cup
5 mL
ground cumin
1 tsp
5 mL
ground coriander
1 tsp
2 mL
salt
1/2 tsp
1
egg
1
5 mL
baking powder
1 tsp
15 mL
warm water
1 tbsp
50 mL
bread crumbs
1/2 cup


Directions

COMBINE chickpeas, green onions, parsley, cumin, ground coriander, salt and egg in a food processor or blender.

STIR baking powder with water and add into chickpea mixture. Process until well blended and desired consistency.

Put mixture into a medium bowl and stir in breadcrumbs until it no longer sticks to your hands and can be formed into balls.

POUR oil into desired pot/wok, about 2 inches deep. Heat to 375°F (190°C).

ROLL out 24 balls from mixture. Put about 4-6 balls into hot oil at a time and cook about 4-6 minutes, turning halfway through with a slotted spoon. Remove balls from oil with same spoon and drain on paper towel lined plate.

SERVE with your choice of accompaniments.

Nutrition Facts

Based on a serving of 6 falafel balls

Energy: 274 calories
Protein: 11 g
Fat: 12 g
Saturated Fat: 1 g
Cholesterol: 31 mg
Carbohydrates: 33 g
11%
Fibre: 5 g
20%
Sodium: 403 mg
17%
Potassium: 350 mg
Vitamin C: 6.15 mg
10%
Folate: 186 mcg
85%
Calcium: 109 mg
10%
Iron: 3.76 mg
21%
Calories from Fat:
39%





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