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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the dried chickpeas in a large bowl and soak overnight in plenty of cold water. | 2. Drain the chickpeas and rinse them. Pick over and remove nay discoloured or bad looking chickpeas. | 3. Place the soaked chickpeas into a large saucepan and cover with water. Bring to the boil and boil rapidly for ten minutes. Reduce the heat and simmer for one hour, or until soft. Drain. | 4. Place the chickpeas into a food processore with the onion, garlic, parsley, crushed cumin, crushed corainder and baking powder. Add salt and pepper to taste. Process until the mixture forms a firm paste. | 5. Preheat your oven to 180°C (350°F ). | 6. Divide the mixture into walnut sized pieces. Roll them into balls in your hands and then flatten them slightly. | 7. Roll the balls in olive oil and place them on a baking sheet. | 8. Bake for about 30 minutes, or until golden brown. | 9. Serve falafel immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chickpea	3/4	cup		567.0	94.425	30.705	9.06
onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	2		chopped	-	-	-	-
parsley	1/2	cup	chopped	10.8	1.899	0.8909999999999999	0.237
cumin seed	1	teaspoon	crushed	7.875	0.929	0.374	0.4677
coriander seed	1	teaspoon	crushed	5.364	0.9898	0.2227	0.3199
baking powder	1/2	teaspoon		1.219	0.6371	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
olive oil				-	-	-	-

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