Felafel #5
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INGREDIENTS
INSTRUCTIONS
Date: Tue, 5 Mar 96 13:43:39 EST submitted by: LIR119@delphi.com Cover dried peas with water and let soak overnight. drain.Put in a food processor with half the onion, garlic and spices etc. Blend to a fine puree. empty into bowl and puree second half.Add baking powder and mix well. Wet hands and form into balls the size of a walnut. May roll in some flour to coat and deep fry in hot oil till golden. Serve with a hummus dip in pita. Or eat with a salsa sauce. Note: do not use canned chickpeas with this recipe. DAVE
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (47g) | ||
| Recipe Makes: 5 Servings | ||
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| Calories: 165 | ||
| Calories from Fat: 25 (15%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2.8g | 4 % | |
| Saturated Fat 0.3g | 1 % | |
| Monounsaturated Fat 0.7g | ||
| Polyunsanturated Fat 1.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 30mg | 1 % | |
| Potassium 408.9mg | 11 % | |
| Total Carbohydrate 27.6g | 8 % | |
| Dietary Fiber 7.9g | 32 % | |
| Sugars, other 19.6g | ||
| Protein 8.8g | 13 % | |
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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. |
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Calories per serving: 165
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