Falafel is filled with plant protein and is a perfect recipe for vegan dieters. I often make it at home for snacks. I used to freeze this item and eat it over a longer period. Sometimes, I just take one paratha or shawarma bread to make a quick falafel shawarma. It is an amazing lunch option. It’s so delicious as it is made from chickpeas and greens. Let’s make it at home in an easier way.
Easy. Vegan diet. Protein
- Yield: 2-3 person
- Prep time: 10 minutes
- Cooking time: 15 minutes
- Difficulty level: Medium
Nutrition: Per Batch
|
Total Energy
|
Protein
|
Total Fat
|
Total Carbs
|
Fiber
|
Folate
|
|---|---|---|---|---|---|
|
1117kcal
|
28.2g
|
62.8g
|
107.5g
|
18.1g
|
557micg
|
|
Magnesium
|
Iron
|
Vit. A
|
Vit. C
|
Calcium
|
Potassium
|
Sodium
|
|---|---|---|---|---|---|---|
|
132mg
|
8.4mg
|
1975 IU
|
35mg
|
175mg
|
1028mg
|
2300mg
|
Notes:
These values are approximate and can vary based on the specific brand or type of ingredients used.
Ingredients:
- 2 cups of chickpeas
- 1/2 cup parsley leaves
- 1/2 cup coriander leaves
- 1 tsp. paprika powder
- 2 tsp salt
- 2-3 green chilies
- 2-3 garlic cloves
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1 tsp corn flour
- 2 tsp. rice flour
- 1/2 cup breadcrumbs
- Vegetable oil for frying
Method:
Step 1:
First, soak the chickpeas in water overnight. When ready, put the chickpeas in a blender, and add the other ingredients into the blender. Refrigerate the mixture for 1 hour. Then, make small ball shapes with the help of your hands.
Step 2:
Add vegetable oil to a pan. Wait for a few minutes. When the oil becomes hot, put all the chickpea balls into the oil. Fry them on medium to low heat until they become crispy.
Nutritionist, MSc
Nutritional Recipe Creator
