The secret to crisp, tender falafel is starting with soaked dried chickpeas instead of canned—dried chickpeas retain all their natural starch so the mixture can come together without any binders like egg or flour. You don’t even need to cook the chickpeas before blending. Why falafel patties instead of balls? The wide, flat surface area gets extra crisp when seared and baked, a lighter approach to shallow frying. Stuff into mini pita pockets with lettuce, tomato, and green onion, or load up as the Israelis do with a chopped cucumber, tomato, and parsley salad; pickled cabbage; and tahini sauce.
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Serving Size: 1 Serving (590g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 264 | ||
Calories from Fat: 215 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.9g | 32 % | |
Saturated Fat 14.7g | 73 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 61mg | 19 % | |
Sodium 5818.7mg | 201 % | |
Potassium 488.7mg | 13 % | |
Total Carbohydrate 13.3g | 4 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 10.3g | ||
Protein 2.7g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 264
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