Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bulgur | not in our table | 0 |
| Wheat | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb. canned chick-peas (drained)
- 1 large onion, chopped
- 2 tbs. finely chopped parsley
- 1 egg
- 1 tsp. salt
- 1/2 to 1 cup breadcrumbs or fine bulgur (crushed wheat)
- 1 tsp. ground coriander or cumin
- 1 tsp. dried hot peppers
- 1 tsp. garlic powder
- vegetable oil (for frying)
Directions
Combine chick-peas with onion.
Add parsley, lightly beaten egg and spices.
Mix in blender.
Add breadcrumbs until mixture forms a small ball without sticking to your hands.
Form chick-pea mixture into small balls about the size of a quarter (one inch in diameter).
Flatten patties slightly and fry until golden brown on both sides.
Drain falafel balls on paper towels.
Serve individually with toothpicks as an hors d'oeuvre or as a sandwich filling with chopped tomato, cucumber, radish, lettuce, onion, hummus and/or tehina inside pita bread.
Makes about 24 falafel balls.
Category:Israeli Recipes
Category:Israeli Appetizers