Falafel made from chickpeas and potatoes

Home From the PanFalafel made from chickpeas and potatoes
  • Prep Time
    20 Minutes
  • Cook Time
    10 Minutes
  • Serving
    22

PREPARATION

Wash and drain the chickpeas. Peel and roughly chop the potatoes, onions and garlic. Purée all ingredients with a hand blender or in a food processor. Add the flour and psyllium husks. Leave the dough to rest briefly. Moisten your hands with water, shape the dough into 20 balls (walnut-sized) and fry in a non-stick pan or pot until golden brown.

  • An ice cream scoop (diameter 4 cm) is ideal for shaping the falafels.
  • PKU Exchange

50 mg exchange (IT,UK)

25

25 mg exchange (DK)

12

20 mg exchange (FR,PT)

10

How many grams of recipe should I take to get 1 PKU Exchange depending on the exchange system I use

Ingredients

Falafel made from chickpeas and potatoes

Nutrition

per serving:

  • Daily Value*
  • Kcal: 65
  • Protein: 1,2 g
  • Fibre: 1,3 g

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