Falafel

Nutrition Facts

Serving Size 1 SANDWICH

Calories 328

Calories from Fat 0

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 7.6g

12%

Sat. Fat 1g

- - -%

Trans Fat 0g

Cholesterol 0.4mg

- - -%

Sodium 547.4mg

24%

Amount/Serving

%DV*

Tot. Carb. 53.8g

16%

Dietary Fiber 6.4g

19%

Sugars 6.2g

Includes 0g Added Sugars

Protein 13.1g

Vitamin D - 0mcg - 0%

Calcium - 40mg - 4%

Iron - 4.1mg - 51%

Potassium - 337.1mg - 7%

INGREDIENTS: Sourdough Pita (FULL STRENGTH BAKERS FLOUR (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), WATER, Sourdough Pate Fermentee (FULL STRENGTH BAKERS FLOUR (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Sourdough Starter (WATER, FULL STRENGTH BAKERS FLOUR (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid)), WATER), MALT (malted barley, wheat flour, dextrose), OLIVE OIL (refined olive oil, and extra virgin olive oil. ), SALT (salt, sodium silicoaluminate. )), Falafel Bean Prep (CHICK PEAS (chick peas), FAVA BEANS (fava beans), KOSHER SALT (salt, yellow prussiate of soda)), FRESH ONIONS, LEMONS, FRYING OIL (soybean oil with tbhq and citric acid added as preservatives and dimethylpolysiloxane added as an anti-foaming agent), Tzatziki Sauce (PLAIN GREEK YOGURT (cultured milk. 6 live and active cultures: s. thermophilus, l. bulgaricus, l. acidophilus, bifidus, l. casei, and l. rhamnosus. ), ENGLISH CUCUMBER, SOUR CREAM (cultured cream (milk), enzyme contains: milk), LEMON JUICE (lemon juice), MINT, KOSHER SALT (salt, yellow prussiate of soda), CORIANDER (ground coriander.), CUMIN (cumin)), FRESH TOMATOES, PARSLEY, CILANTRO, GARLIC PEELED, FRESH GREEN ONIONS, MESCLUN GREENS, CORIANDER (ground coriander.), CUMIN (cumin), SMOKED PAPRIKA (paprika and silicon dioxide (added to make free flowing) ), CAYENNE PEPPER (ground cayenne pepper. )

ALLERGENS: Milk, Wheat, Soybeans, Gluten

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.