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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place dried chickpeas in a bowl and cover with cold water. | 2. Soak for at least 15 hours. | 3. Then drain the chickpeas and place them in a food processor with the scallions, garlic, parsley, mint, chili, salt, cumin, and coriander. | 4. Mix baking with the warm water and add mixture to food processor. Process until smooth. Transfer mixture into a small bowl, cover, and refrigerate for 30 minutes. | 5. Meanwhile heat about 2 inches of oil in a heavy pan to 375 degrees F. | 6. When falafel mixture is chilled, roll into golf-sized balls. | 7. Carefully place a few at a time into the hot oil, making sure they don't stick to the bottom. Cook, turning, for about 6 minutes, or until the balls are a dark, even brown on all sides. Remove with slotted spoon and drain on paper towels. Serve either in sandwiches or as a falafel first course. | 8. Serve with a yogurt sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garbanzo bean	2	cups	dried	1512.0	251.8	81.88	24.16
scallion	4		minced	128.0	29.36	7.32	0.76
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
parsley	1/4	cup	minced	5.4	0.9495	0.4455	0.1185
mint	1	tablespoon	chopped	2.508	0.4794	0.1875	0.0416
jalapeno	1/2		minced	0.8156	0.1828	0.0256	0.0104
salt	1	teaspoon		-	-	-	-
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
baking powder	1 1/2	1/2		3.657	1.9113	0.0	0.0
water	3	tablespoons		0.0	0.0	0.0	0.0
olive oil				-	-	-	-

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