Group · Pulses
Falafel
Falafels are balls of mashed chickpeas or broad beans, flavoured with herbs and spices and traditionally deep-fried. Their base is a pulse, but frying changes their profile a great deal.
On the nutrition side, they provide 211 kcal per 100 g, with 10.8 g of fat, 17.7 g of carbohydrate, 7.38 g of protein and 6 g of fibre.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 211 kcal |
| Kilojoules | 881 kJ |
| Protein | 7,4 g |
| Carbohydrate | 17,7 g |
| Fat | 10,8 g |
| Fibre | 6 g |
Micronutrients per 100 g
All measured nutrients, ranked by share of the daily reference intake.
- Manganese0,77 mg39 %
- Vitamin E4,04 mg34 %
- Omega-6 LA3,21 g32 %
- Vitamin K123,6 µg31 %
- Vitamin B957,3 µg29 %
- Copper0,24 mg24 %
- Potassium340 mg17 %
- Phosphorus99 mg14 %
See the other 10 nutrients
- Vitamin B10,15 mg14 %
- Iron1,6 mg11 %
- Magnesium40 mg11 %
- Zinc1 mg10 %
- Calcium57 mg7 %
- Vitamin B50,36 mg6 %
- Vitamin B60,08 mg6 %
- Omega-3 ALA0,11 g6 %
- Vitamin B20,04 mg3 %
- Vitamin B30,43 mg3 %
Anses Ciqual 2025. Source: Anses, 2025, Ciqual food composition table
Tips
The frying weighs more than the pulse. Cooked chickpeas show 211 kcal per 100 g; once shaped and fried, falafels climb noticeably, and their fat with them. The difference is entirely due to the absorbed oil.
Baked, it is a different food. Falafels baked in the oven and brushed with a little oil keep the fibre and protein while cutting the fat. This is the only change that really counts.
A good source of fibre. 5.3 g per 100 g, more than a typical vegetable: this is what makes them filling, together with their 7.38 g of protein.