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Baked Falafels

Lucie BIGOT
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Course Lunch
Cuisine French
Servings 20 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...