Main Meals · Salads · Snacks · Vegetarian

Oven backed Falafel

Falafel


This is an healthy oven baked falafel recipe.

Lately, I’ve been trying to eat more vegetarian due to all those recent studies that have come out about how bad meat is for you and the environment. But sadly… the truth is… I could not live without meat, so instead I simply compromise. I try to eat meat no more than twice a week. Maybe some day I’ll have enough good vegetarian recipes to get to only 1 meat day per week. So here is one of those Veggie recipes.

 

SFalafelince those little chickpeas balls are simply a great veggie protein source, they keep me strong for long. This Arab meal is usually fried, but since I’m on an eternal diet… Let’s make it in the oven.

 

I usually use chickpeas from the jar, which happens to be of great quality in Spain (where I currently live). However, the recipe is even better with freshly soaked chickpeas, which you let soak overnight with twice the amount of water. Regarding the herb choice, I suggest fresh mint in my recipe, but it can also be fresh coriander or even a mix of both. It all depends of your taste buds.


 

Oven baked Falafels

Ingredients
The patties
  • 400g of the famous chickpeas (from the can or soaked)
  • 1 egg
  • 2 tbsp extra-virgin olive oil
  • 1/2 onion
  • 1 garlic clove
  • 100g flour of your preference
  • a bunch of mint or coriander (don’t be shy)
  • 2 tbsp cumin powder
  • 1 tbsp coriander
  • little chilli powder, pepper, salt
TFalafelhe serving *suggestions
  • Few slices of sweet oignons
  • Your favorite lettuce
  • Cherry tomatoes
  • crumbled feta
  • Pita bread
  • extra fresh mint or coriander leaves
  • Tzatziki a la Maria-Pia
Directions
  1. Blend the onion, garlic, mint to purée
  2. Add the chickpeas to the mix and blend with olive oil (not too much to keep a good consistency)
  3. Put both mixes in a large bowl and add half the flour, egg, all the spices and mix it.
  4. Add the other half of the flour and mix again.
  5. Place a non-stick paper on the baking tray.
  6. Oil your hands with a bit of olive oil and make those balls the size of a golf ball.
  7. Cook at 180°C (350F) for 20min, then flip and cook for another 15 minutes.
  8. Take out of the oven and let cool a few minutes
  9. Serve as you like (in pitas, on salad, or just plain)

 

Voilà à table!

 

2 thoughts on “Oven backed Falafel

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