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  • Mini falafels

  • Mini Falafels

    Mini falafels
    Quick access
    By:
    Hubert Cormier, Ph.D. in nutrition
    Hubert Cormier, Ph.D. in nutrition
    Preparation 45 min
    Cooking 15 min
    Refrigeration 8 h 30
    Freezing 0 min
    8 servings
    Piece of cake (easy)
    Quick access
    Dietary restrictions
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    Mini Falafels

    Green Falafels Filled With Flavours

    Get ready to eat some crispy and flavourful mini falafels that’ll bring you a taste of Middle East! These falafels are the perfect addition to salads and sandwiches, and go well with hummus. Try it with homemade beet hummus, it’s heavenly!

    Cooked falafels can be kept in a sealed container (ideally in a glass container) for a few days only. If you want to keep them longer, freeze them.

    SIMPLY DELICIOUS: We featured basil and parsley, but you could always use other varieties of fresh herbs. Just keep the same quantities!

    Bon
    à savoir

    How to cook falafels in the oven

    It’s possible to make these mini falafels in the oven. To do so, baste the balls with a little bit of vegetable oil (or spray oil). Then, cook them in a oven preheated to 220 °C (425 °F) for 12 to 15 minutes.

  • Ingredients

    Preparation

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Nutritional Information

  • Calories
    218 Kcal
    -
    Calories are units of energy. They represent a measurable quantity of energy brought by a food. Your energetic needs depend on your age, height, weight, gender and how active you are. The average need ranges around 2000 calories/day. A higher or inferior intake might affect your weight.
  • Lipids
    3.4 g
    5 % DV
    Lipids (fats) are essential to your body. They are an important source of energy. However, an excessive consumption is associated with weight gain and higher risks of chronic diseases such as diabetes and cardiovascular problems. Unsaturated fats are preferable to saturated or trans fats.
  • Saturated fats
    0.4 g
    2 % DV
    Saturated fats, commonly known as “bad fats”, are mostly found in processed foods and in some products of animal origin. If consumed in excess, they can have adverse effects on cardiovascular health, including increases in LDL-cholesterol levels. Try to eat better lipids such as those found in fish, nuts, oilseeds, and oils!
  • Cholesterol
    0 mg
    -
    Your body mainly uses cholesterol to produce hormones. It is only found in foods of animal origin such as meat, poultry, fish, and dairy products. However, dietary cholesterol has little to no influence on your cholesterol level compared to saturated and trans fats.
  • Sodium
    803 mg
    33 % DV
    In small quantities, sodium is an essential nutrient for your body. However, you probably eat too much of it without even being aware, and this overconsumption can have adverse effects on your health. Indeed, excess sodium targets organs and can lead to hypertension.
  • Carbohydrates
    37 g
    12 % DV
    Carbohydrates are a good source of energy. They are your brain’s main source of fuel for all functions. The carbohydrate group is divided into simple and complex sugars, fibers, and starches. Carbohydrates are mostly found in fruits, dairy products, baked goods, pastries, sweets, cereals, and legumes. It is recommended to not eat high quantities of added sugars. Limit your intake to 50 g/day.
  • Fibers
    6 g
    24 % DV
    Fibers have many health benefits. They are divided into two types: soluble and insoluble fibers. Soluble fibers can reduce your cholesterol level and help regulate glycemia (blood sugar levels). As for insoluble fibers, they increase stool bulk and regulate bowel function. Since they slow down the digestion process, they promote satiety, which contributes to appetite and weight control. You should consume at least 30 g everyday.
  • Proteins
    12 g
    -
    Protein has different roles in your body. They are essential to muscle, blood, and even skin development! In fact, protein build most of your bodily structures. They also provide all the amino acids your body needs to make neurotransmitters, new molecules, enzymes, and even certain hormones!
Hubert Cormier, Ph.D. in nutrition

Recipe developed with passion and good humor by:

Hubert Cormier, Ph.D. in nutrition

Se démarquant par son authenticité et son dynamisme, Hubert Cormier, Ph.D. en nutrition, vulgarise la science de la nutrition et développe de savoureuses recettes. À travers ses nombreux projets entrepreneuriaux, Hubert adore voyager, la bonne bouffe, le bon vin et fréquenter de bonnes adresses gourmandes.

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