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Recipe

 

Yield

10 servings

Prep

10 min

Cook

15 min

Ready

25 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Sugar-Free

Ingredients

Amount Measure Ingredient Features
2 cups chickpeas (garbanzo beans)
cooked
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½ cup parsley leaves
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¼ cup tahini (sesame paste)
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2 each garlic cloves
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¼ cup milk
dried
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1 each eggs
beaten
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½ teaspoon dry mustard
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1 teaspoon cumin
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½ teaspoon chili powder
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1 x celery salt
to taste
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1 x salt and black pepper
to taste
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1 teaspoon worcestershire sauce
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1 x vegetable oil
as needed
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Ingredients

Amount Measure Ingredient Features
473 ml chickpeas (garbanzo beans)
cooked
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118 ml parsley leaves
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59 ml tahini (sesame paste)
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2 each garlic cloves
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59 ml milk
dried
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1 each eggs
beaten
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2.5 ml dry mustard
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5 ml cumin
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2.5 ml chili powder
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1 x celery salt
to taste
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1 x salt and black pepper
to taste
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5 ml worcestershire sauce
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1 x vegetable oil
as needed
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Directions

Preheat oven to 350℉ (180℃).

Purée beans and parsley in a blender.

Put in a bowl and add the other ingredients except the oil.

Mix well and spoon onto a baking sheet.

Flatten each patty and brush with oil. Bake until crusty and golden, about 15 minutes.

This can be re-heated once cooked by frying in hot oil with some seasonings in the oil.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 64g (2.3 oz)
Amount per Serving
Calories 7116% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 19mg 6%
Sodium 161mg 7%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 9%
Sugars g
Protein 7g
Vitamin A 7% Vitamin C 11%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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