Nutrition
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 1,393 kJ (333 kcal) |
| Carbohydrates | 31.84 g |
| Fat | 17.80 g |
| Protein | 13.31 g |
| Water | 34.62 g |
| Vitamin A | 13 IU |
| Thiamine (vit. B1) | 0.146 mg (13%) |
| Riboflavin (vit. B2) | 0.166 mg (14%) |
| Niacin (vit. B3) | 1.044 mg (7%) |
| Pantothenic acid (B5) | 0.292 mg (6%) |
| Vitamin B6 | 0.125 mg (10%) |
| Folate (vit. B9) | 78 μg (20%) |
| Vitamin B12 | 0.00 μg (0%) |
| Calcium | 54 mg (5%) |
| Iron | 3.42 mg (26%) |
| Magnesium | 82 mg (23%) |
| Manganese | 0.691 mg (33%) |
| Phosphorus | 192 mg (27%) |
| Potassium | 585 mg (12%) |
| Sodium | 294 mg (20%) |
| Zinc | 1.50 mg (16%) |
| Percentages are relative to US recommendations for adults. |
|
When made with chickpeas, falafel is high in protein, complex carbohydrates, and fiber. Chickpeas are also low in fat and salt and contain no cholesterol. Key nutrients are calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese, Vitamin C, thiamine, pantothenic acid, Vitamin B, and folate. Phytochemicals include beta-carotene. Falafel is high in soluble fiber, which has been shown to be effective in lowering blood cholesterol.
Falafel can be baked to reduce the high fat content associated with frying. Although baking alters the texture and flavor, it is a preparation technique often recommended to people suffering from health problems like diabetes.
Read more about this topic: Falafel
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