Falafel (V, GF)
These falafels balls are made with dried chickpeas, onion, garlic, fresh parsley, mint and spices. They're baked in the oven instead of fried. Use them in a falafel wrap or in a Lebanese meze along with other signature dishes.
Ingredients
- 100 g dried chickpeas soaked in water for 8 hours
- 40 g white onion
- 1 garlic clove
- 10 g fresh parsley the leaves part
- 2 g fresh mint
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp salt
- a pinch of black pepper
- 1/4 tsp baking powder
- 25 ml (5 tsp) olive oil divided
Instructions
- Soak dried chickpeas in water for 8 hours or over night before you start making the recipe.
- After 8 hours of soaking discard the soaking water and splash chickpeas with fresh water.
- Put chickpeas in a blender along with all other ingredients for the falafels. Put 1 1/2 tbsp of olive oil to the blender and reserve 1/2 tsp of olive oil in a small cup for later. Mix well together, press the mixture down with a stick until you get a smooth mass.
- Shape 8 equal balls from the mass. Place them on a baking tray lined with baking paper. Bake at 200 ℃ for 25 min, turn the falafels around at half time of baking.
- When the baking is done, take the falafels out of the oven and brush them with the reserved 1/2 tsp of olive oil on all sides.
- Serve as part of Lebanese meze or Lebanese bowl with other dishes (tabbouleh salad, fattoush salad, hummus, baba ganoush, tahini sauce, tahini and carob molasses, pita bread).
Notes
*I improved the recipe in a recent time and pictures don't accurately portray the recipe as it is written now. I will replace the pictures with falafels that show the current recipe as soon as possible.
Nutrition
Serving: 1servingCalories: 304kcalCarbohydrates: 36gProtein: 11gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 360mgFiber: 10gSugar: 2g
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