- CKD non-dialysis
- Lower Protein
- 1 pound dried chickpeas
- 2 green onions
- 2 cups white onion
- 1/2 cup parsley
- 4 cloves garlic
- 1/4 cup lemon juice
- 1-1/2 tablespoons flour
- 3/4 teaspoon salt
- 1 teaspoon coriander
- 1 tablespoon cumin
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- Cover chickpeas in water in a large pot and soak overnight at room temperature.
- Finely chop the white onion; chop green onions, parsley and garlic.
- Drain and rinse the chickpeas. Place in a food processor along with the green onion, white onion, parsley, garlic, lemon juice, flour, salt, coriander, cumin, black pepper and cayenne pepper.
- Pulse until mixture reaches a course meal to paste texture. (Do not over process). You may have to do this in 2 batches depending on size of your food processor. Once done, blend together with a fork and remove any large pieces of chickpeas.
- Refrigerate the falafel mixture for 2 hours.
- Preheat oven to 400° F.
- Spray a muffin tin with cooking spray.
- Use a scoop or roll mixture into 24 balls; add directly into muffin tin. Place in the oven and bake for 7 minutes. Remove, turn falafel over, and then bake 7 minutes longer.
- Serve falafel in a pita pocket with cucumbers, lettuce, onions and garlic sauce or on top of a salad.
- If patties are not forming you may need to put back in food processor until they are more paste like. Be careful not to process into hummus like texture.
- You can add more flour to help bind.
- If desired you can fry falafel in oil instead of baking. Use cooking oil with a high smoke point such as grapeseed or peanut oil.
- Substitute falafel for a protein food instead of in addition to help keep phosphorus and potassium intake in goal.
Submitted by: DaVita dietitian Nicole from Virginia.
Nutrients per serving
Protein 13 g
Carbohydrates 43 g
Fat 6 g
Cholesterol 0 mg
Sodium 239 mg
Potassium 548 mg
Phosphorus 170 mg
Calcium 67 mg
Fiber 7 g
Added Sugar 0 g
Kidney and kidney diabetic food choices
- 1 meat
- 2 starch
- 1 vegetable, high-potassium
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