Other savoury dishes
Khuzestani Falafel
فلافل خوزستانی
Also called: Abadan Falafel
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Plan ahead
- 8 h
- Makes
- 4 servings (Estimated)
- Kind
- Other savoury dishes
- Where it is eaten
- Provincial
- Serving
- 250 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- chickpeas 140 g
- onion 200 g
- garlic 25 g
- herbs and spices 250 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
Plan ahead. Soak dried legumes in advance
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Clean and cut the ingredients.
Sauté aromatics if needed.
Cook the main ingredients using the listed method.
Adjust moisture and seasoning during cooking.
Rest briefly and serve.
Cook's notes
Prepare all ingredients before starting and keep the heat appropriate to the documented traditional method.
Background
This item is associated with Khuzestan’s diverse food culture and its Arab, Bakhtiari, and other communities, where dates, legumes, seafood, spices, and street foods are prominent.
Nutrition
| Energy | 345 kcal |
|---|---|
| Protein | 18 g |
| Fat | 18 g |
| Carbohydrate | 28 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0668 · Evidence: B (Officially supported)
Open the source page https://www.visitiran.ir/changeLanguagePage/fa?thisPage=province%2Fkhuzestan-province