Combine chickpeas, mint, parsley, cumin, chilli, flour lemon zest and juice and season with salt and pepper in the food processor. Process until the mixture forms a rough dough and all the ingredients are chopped and combined.
Prepare the salad ingredients: Deseed the cucumber by halving lengthways and scraping out the core and seeds, slice or chop. Cut the tomatoes into wedges or chop. Slice onion and cube fete. Mix the salad ingredients in a bowl with a generous drizzle of good quality olive oil and season with freshly ground pepper and dried oregano.
Heat the olive oil in a pan, over medium heat. Once the oil is up to temperature add the falafel mixture one teaspoon at a timer form small patties. Fry on each side for 2-3 minutes until they are golden or cooked through, drain son paper before serving.
Alternately, preheat oven to 180c, line a baking tray with baking parchment. place patties on parchment, spray with olive oil and back until golden.
serves with salad.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (181g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 105 (62%)|
|Amt Per Serving||% DV|
|Total Fat 11.6g||15 %|
|Saturated Fat 6.1g||31 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 33.4mg||10 %|
|Sodium 703.9mg||24 %|
|Potassium 221.2mg||6 %|
|Total Carbohydrate 11.6g||3 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 8.9g|
|Protein 6.9g||10 %|
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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: 168
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