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• 400 g canned chickpeas • 1 large onion • 2 cloves of garlic • 1 egg • 2 tablespoons flour • ½ bunch of flat-leaf parsley • 1 teaspoon of cumin powder • 4 tablespoons of frying oil • salt, pepper
Instructions:
• Drain the chickpeas, place them in a blender and add the egg. • Add the coarsely chopped onion, garlic, rinsed parsley and cumin powder. Season with salt and pepper. Mix. • If the dough is too sticky, add flour. • With this dough, form balls the size of a walnut. Flatten them. • In an oiled non-stick skillet, brown the falafels for about 5 minutes on low heat on each side. • Serve hot or cold.
Energy
Total carbs
Sugar
Total fat
Saturated fat
Omega 3
Fibers
Sodium
294.7 Kcal
11.5 g
2.4 g
14.5 g
1.9 g
0.1 g
7.1 g
318 g
The nutritionist's advice:
These falafels are cooked in a non-stick pan, which reduces the use of fat. Enjoy them with a yoghurt sauce and a salad of raw vegetables for a balanced meal.
Preparation time:
Cooking time:
For 4 people
