Falafel is a Middle Eastern dish (usually fried that contained chickpeas/ fava beans), that is very easy to make at home.
In my version for this recipe, you can even bake it.
So skip on all the not needed extra dose of frying and try this healthy version of oven-baked Falafel.
You will need
- chickpeas that were soaked overnight
- spices- that you like
- olive oil
- green leaves- I’m using parsley and coriander
- food processor
6 hours for over night soaking the chickpeas + 5 minutes for blending the mixture
- 1 cup dried chickpeas (soaked overnight in a bowl with plenty of water)
- 1 bunch parsley
- 1 bunch coriander
- ½ tsp chilli powder
- 1-2 cloves garlic
- 1 medium onion
- 2 tbsp raw tahini
- ½ tsp baking soda
- Himalayan/ Sea salt
- 1 tsp cumin
- 1-2 tbsp olive oil
- 1 tsp paprika
Wash well and soak overnight 1 cup of chickpeas.
Preheat the oven to 170C degrees.
Transfer the chickpeas to a food processor and grind until the chickpeas become small granules.
Then add tahini, onion, garlic, sodium bicarbonate and blitz the mixture again.
Transfer the mixture to a large bowl and set aside.
Place all the rest of the ingredients in the food processor. Grind until finely chopped.
Transfer the chopped mixture to the bowl of the first mixture and mix together.
Moisten your hands and make ping-pong size balls from the mixture. Place the balls on the piece of oven paper and spray olive oil or spread a bit of olive oil on top of each ball with a silicone brush.
Bake the falafel for about 20-25 minutes in the oven and serve hot.