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Chickpea and Vegetable Falafel Bread
MEGHAN TELPNER11Ingredients
┅Seconds
130Calories
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Ingredients
US|METRIC
7 SERVINGS
- 2 cups cooked chickpeas (or fava beans or 1 can, 19oz chickpeas, or fava beans drained and rinsed)
- 2 Tbsp. lemon juice (freshly squeezed)
- 1 Tbsp. curry powder
- 1 tsp. sea salt
- 2 Tbsp. olive oil
- 1 Tbsp. flaxseed (ground mixed with 1/4 cup water, as vegan replacement for 1 egg)
- 1 cup zucchini squash (coarsely grated)
- 1 cup carrot (grated)
- 1/2 cup veggie (choice, I often use up my broccoli stocks in this or slip in some kale)
- 1/2 cup chickpea (toasted, flower or brown rice flour)
- 1/2 tsp. baking powder
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NutritionView More
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130Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories130Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium560mg23% |
| Potassium240mg7% |
| Protein4g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber4g16% |
| Sugars2g |
| Vitamin A50% |
| Vitamin C15% |
| Calcium6% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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