Baked Falafels
Ingredients
- 250 g of dry chickpeas
- 1 onion
- 1/2 bunch of parsley
- 1/2 bunch of coriander
- 2 sprigs of mint
- 1.5 tsp ground coriander
- 1.5 tsp ground cumin
- 1 tsp salt 1 tsp baking soda
- 2 tablespoons chickpea flour or wheat flour if you don't have one
- Neutral oil for cooking
Instructions
- Soak the chickpeas in a bowl filled with water for 12 to 24 hours.
- Drain. Blend with the peeled onion in pieces in a food processor, using the "S" blade.
- Add herbs, chopped without stems, spices, salt, bicarbonate of soda and chickpea flour and blend to obtain a smooth mixture.
- Pour into a clean tea towel, fold over and "squeeze out" to express as much juice as possible, and dry out the dough.
- Pour back into the food processor and blend to a fine paste.
- The dough remains grainy and is not very sticky, this is normal.
- Form 20 balls between the hands, pressing well, several times, so as to obtain balls, well rounded, which hold and place them on a plate covered with baking paper.
- Lightly oil with a brush.
- Bake for 10-15 minutes at 180°C.
- Serve with lemon tahini sauce or other sauce of your choice. Perfect for wraps, sandwiches, aperitifs...