Falafel balls with salad and yogurt sauce
Allergens:
Ingredients for 5 portions
Calculate portions
Garlic, bulb
3.0 ud
Parsley
1.0 g
Coriander
2.0 g
Table salt
2.5 g
Ground black pepper
1.0 g
Cayenne pepper
1.0 g
Sunflower oil
0.1 l
Yogurt sauce
0.125 l
Vinaigrette sauce
0.038 l
Bifidus plain yoghurt
1.0 ud
Table salt
0.5 g
Extra virgin olive oil
0.05 l
Table salt
5.0 g
Elaboration
PREELABORACIÓN
- Poner los garbanzos en remojo 2 días antes y lavarlos.
- Cortar en brunoise la cebolla, el ajo y el perejil.
ELABORACIÓN
- Para los falafel:
- Cocer los garbanzos el día anterior.
- Pochar la cebolla y el ajo.
- Mezclar todos los ingredientes hasta que se conseguir una masa homogénea.
- Echar sal, el comino, la pimienta y la cayena para condimentar la masa. Recomendable hacer la masa unas horas antes para que coja sabor y más consistencia.
- Hacer bolas de 35 g (en caso de que la masa quede húmeda se le puede echar pan rallado).
- Freír las albóndigas una vez enharinadas.
- Es recomendable hacer la mezcla el día anterior.
- Elaborar la salsa de yogur.
EMPLATADO
- Servir las albóndigas con la ensalada (lechuga y cebolla) aliñada y la salsa de yogurt.
Nutritional information (1 portion)
Energy
781.22
kcal
Carbohydrates
74.33
g
Proteins
26.96
g
Lipids
43.27
g
Fiber
20.14
g
Saturates
5.25
g
Monounsaturated fatty acids
19.69
g
Polyunsaturated fatty acids
16.26
g
Cholesterol
0.13
mg
Calcium
320.79
mg
Iron
10.15
mg
Zinc
1.1
mg
Vitamin A
103.25
ug
Vitamin C
29.94
g
Folic acid
240.95
ug
Salt (Sodium)
653.46
mg
Sugars
5.62
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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