Falafel, un platillo rico en nutrientes

Tania Hernández Sánchez; Elsa Nathalie Barranco Ángeles; Dumá Méndez Esteban

doi:10.29057/icea.v12i23.11969

Authors

Tania Hernández Sánchez Autonomous University of the State of Hidalgo https://orcid.org/0000-0002-2119-8381
Elsa Nathalie Barranco Ángeles Autonomous University of the State of Hidalgo https://orcid.org/0000-0001-5485-6259
Dumá Méndez Esteban Autonomous University of the State of Hidalgo https://orcid.org/0000-0002-0155-0632

DOI:

https://doi.org/10.29057/icea.v12i23.11969

Keywords:

falafel, chickpeas, ball, legumes, vegetables

Abstract

Falafel or Taámiya known in Egypt, is a ball or fry made of ground dried chickpeas, fava beans, beans, or both. Recent research has shown the health benefits of Falafel because it is rich in olive oil, vegetables, legumes, whether beans, chickpeas or nuts, as well as rich in fiber that allows you to maintain ideal health and weight, thus preventing obesity, diabetes and high blood pressure.

Downloads

Download data is not yet available.

Publication Facts

This article

Author statements

Data availability

N/A

16%

External funding

No

32%

Competing interests

N/A

11%

This journal

Other journals

Articles accepted

35%

33%

Days to publication

38

145

Indexed in

GS

Editor & editorial board: profiles
Academic society: N/A
Publisher: Universidad Autónoma del Estado de Hidalgo

References

Ismail, M., Kucukoner, E. Falafel: A meal with full nutrition. Food and Nutrition Sciences, 2017; 8: 1022-1027

Rosiak, D. Chickpeas—Composition, Nutritional Value, Health Benefits, Application to Bread and Snacks: A Review. Critical Reviews in Food Science and Nutrition, 2015; 55, 1137-1145.

FAO. Post-harvest and processing technologies of African staple foods: a technical compendium. 1991. Rome