RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	45.6648
Energy (kCal)	906.9055
Carbohydrates (g)	138.5987
Total fats (g)	22.9971
Fatty acids, total saturated 20:0 (g)	0.0007
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2863
Fatty acids, total polyunsaturated 17:1 (g)	0.0012
Fatty acids, total trans-monoenoic (g)	0.0004
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0004
Riboflavin (mg)	0.5485
Tocopherol, beta (mg)	0.0001
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.5960
Tocopherol, delta (mg)	0.0000
Arginine (g)	4.4138
Proline (g)	1.8804
Fatty acids, total polyunsaturated 18:1 t (g)	0.0004
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0056
Adjusted Protein (g)	0.0000
Cystine (g)	0.6327
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.8193
Copper, Cu (mg)	1.7163
Maltose (g)	0.0000
Zinc, Zn (mg)	6.7824
Total lipid (fat) (g)	22.9971
Vitamin K (phylloquinone) (g)	20.2098
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0017
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	4.7420
Folate, total (g)	1134.3655
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	207.0305
Energy (kcal)	906.9055
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0644
Fatty acids, total saturated 14:1 (g)	0.0014
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.6598
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	23.6218
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0107
Vitamin C, total ascorbic acid (mg)	8.7066
Lutein + zeaxanthin (g)	24.0370
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	1.9402
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	203.5767
Fatty acids, total saturated 16:0 (g)	1.9441
Carbohydrate, by difference (g)	138.5987
Vitamin D (IU)	0.0000
Fructose (g)	0.0060
Fluoride, F (g)	0.3933
Aspartic acid (g)	5.2048
Tyrosine (g)	1.1812
Potassium, K (mg)	1648.5475
Fatty acids, total saturated 12:0 (g)	0.0019
Vitamin A, RAE (g)	9.5985
Serine (g)	2.2730
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	2.4039
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0465
Histidine (g)	1.2397
Isoleucine (g)	1.9249
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	4.5208
Water (g)	31.7422
Fatty acids, total saturated 8:0 (g)	0.0012
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	115.5690
Sodium, Na (mg)	1188.1157
Iron, Fe (mg)	13.2351
Energy (kJ)	3793.2765
Ash (g)	11.1882
Caffeine (mg)	0.0000
Glycine (g)	1.9666
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0006
Fatty acids, total saturated 18:2 undifferentiated (g)	9.5636
Fatty acids, total polyunsaturated (g)	9.8562
Vitamin E (alpha-tocopherol) (mg)	1.8251
Sucrose (g)	2.1138
Vitamin B-6 (mg)	1.1222
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	2.8738
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	3.3350
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	1.2429
Folate, food (g)	1134.3655
Fatty acids, total saturated 20:1 (g)	0.0223
Fatty acids, total monounsaturated (g)	7.2254
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0025
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	200.1363
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	2.6625
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	528.0167
Fatty acids, total saturated 10:0 (g)	0.0076
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0004
Alanine (g)	1.9598
Glutamic acid (g)	8.0252
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1380
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	3.2206
Folate, DFE (g)	1134.3655
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	27.9256
Tryptophan (g)	0.4800
Threonine (g)	1.6851
Fatty acids, total polyunsaturated 18:1 c (g)	0.0080
Manganese, Mn (mg)	43.3734
Protein (g)	45.6648
Cryptoxanthin, beta (g)	0.2875
Fatty acids, total saturated 18:1 undifferentiated (g)	7.1324
Betaine (mg)	0.1752
Phosphorus, P (mg)	787.5655
Tocopherol, gamma (mg)	0.0808

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Middle Eastern >> Rest Middle Eastern
Dietary Style
Preparation Time
Cooking Time - 10 minutes, Preparation Time - 30 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Place dried chickpeas in a bowl. Fill with water to cover; stir in baking soda. Soak at least 8 hours or overnight in refrigerator. Drain. | 2. Place soaked and drained chickpeas in a blender or food processor; blend to a paste. | 3. Pour water into chickpea paste and blend until smooth. Scrape down sides of blender with spatula if needed. | 4. Place sesame seeds, cumin, salt, baking powder, coriander, black pepper, red chili powder, sugar, turmeric, and asafoetida powder in blender with chickpea paste; blend until well mixed. Transfer chickpea mixture to a bowl. | 5. Chill chickpea mixture in refrigerator to allow flavors to blend, at least 1 hour and up to two days. | 6. Pour vegetable oil to a depth of 1 inch in a deep skillet over medium heat and heat to 370 degrees F (188 degrees C). | 7. Scoop up chickpea mixture by heaping tablespoons and form into balls the size of ping pong balls. | 8. Fry balls in hot oil until golden brown, 3 to 5 minutes on each side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chickpea	1	cup		756.0	125.9	40.94	12.08
baking soda	1/2	teaspoon		0.0	0.0	0.0	0.0
water	1	tablespoon		0.0	0.0	0.0	0.0
sesame seed	1 1/3	tablespoons		114.0	5.2379999999999995	3.562	9.6
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
salt	1	teaspoon		-	-	-	-
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
red chili powder	1/2	teaspoon		-	-	-	-
white sugar	1/2	teaspoon		8.127	2.0996	0.0	0.0
turmeric	1/4	teaspoon	ground	2.34	0.5036	0.0726	0.0244
asafoetida powder	1	pinch		-	-	-	-
vegetable oil	1	quart		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Authentic Falafels