Try this Felafel #3 recipe, or contribute your own.
Suggest a better descriptionTonight is the beginning of Yom Haatzmaut, Israels Independence Day. Felafel is an integral part of Israeli cuisine. Soak chickpeas overnight in 10 cups hot water and baking soda. Drain. Grind in a blender or food processor until fine. Add spices and flour.If mixture is too dry, add a few drops of water. Make small balls about 1 1/4 " (3 cm) in diameter.Place on waxed paper or a greased baking sheet. Heat the oil and deep fry a few balls at a time for 2-3 minutes until golden brown.Drain on a paper towel. Keep balls warm. Makes 60-70 felafel balls. To serve: Stuff 6 balls in a fresh pita bread together with humus, tehina, fresh vegetable salad and hot pepper sauce. Eat warm. YOEL@BRACHOT.JCT.AC.IL (JOEL W./MIRJAM D.) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (12g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 46 | ||
Calories from Fat: 27 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3g | 4 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 254.1mg | 9 % | |
Potassium 43.1mg | 1 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 3.8g | ||
Protein 0.7g | 1 % | |
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: 46
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