Our savory and naturally gluten-free coffee flour falafels are a perfect option to upgrade your lunch.
Ingredients
(For 8 falafels of 40g each)
150g chickpeas
1 tbsp - coffee flour (10g)
1 small onion (50g)
1 tsp garlic (3g)
1 tbsp - parsley (5g)
1 tbsp - koriander (6g)
½ tsp - cardamom (2g)
½ tsp - cinnamon (2g)
½ tsp - chili (2g)
½ tsp - baking soda (2g)
1 tsp - salt (4g)
Oil to fry - 50g
Extra salt
Directions
- Soak the chickpeas overnight in the water.
- Soaked chickpeas wash under water and blend together with onion in the food processor.
- To the fine blended mixture add salt, baking soda, chopped parsley and all the rest of the spices and mix everything until all the ingredients are well mixed.
- Cover the dough with the film and put it to the fridge for 30 minutes or more to cool down.
- Warm up the oil in the frying pan (the layer of oil should be around 2-3 cm). Form small round falafels and put it in the pan. Fry for around 2-3 minutes from each side.
- When ready and fried, place the falafels into a plate with paper towel to soak out the oil.
Nutritional Value (for 100g)
Calories - 264,1 kcal
Fat - 17,1 g
Saturated fat - 2,4 g
Monounsaturated fat - 11,7 g
Polyunsaturated fat - 2,3 g
Sodium - 656 mg
Carbohydrates - 16,9 g
Dietary Fiber - 7 g
Starch - 8,9 g
Sugar - 3,1 g
Protein - 5,5 g
Calcium - 69,1 mg
Copper - 0,2 mg
Iron - 2,6 mg
Magnesium - 46 mg
Manganese - 0,9 mg
Phosphorus - 101,9 mg
Potassium - 294,1 mg
Zinc - 0,9 mg
This recipe was developed by Elżbieta Lechowicz, Food Scientist at Kaffe Bueno.