Baked falafels (vegan)
Falafels are such an easy thing to do, however I never gave it a go before. I was wrong! First because as I just said it is really quick and easy et second because it is so tasty and way cheaper than the restaurants’ one!
I served these pretties with a greek yogurt lemony sauce loaded with fresh parsley. It enhances the flavors of the falafels and really makes it fresher. Stuff that all into a pita bread and you got dinner on the table. You really don’t need a recipe for that just add a little salt in the yogurt, lemon juice to taste and a lot of parsley!
You can also make it with fava beans apparently but because I didn’t try it, I didn’t put the measurements. Anyway, next time I’m entertaining you can be sure that my appetizers table will be full of mini falafels to dip in yogurt sauce!
Baked falafels (18 falafels) :
- 300g dried chickpeas
- 2 handfuls of fresh parsley leaves
- 1 tsp paprika
- 2 tsp cumin
- 1 tsp ground coriander
- 2 garlic cloves
- 1 tsp salt
- 4 tbsp all purpose flour
- Vegetable oil
Soak the chickpeas overnight in a big quantity of water.
An hour before starting your falafels, drain the chickpeas and put it in a clean kitchen towel to dry.
In a food processor, add chickpeas, garlic cloves, flour, parsley and mix until it ressembles semolina (couscous).
Transfer into a bowl, add spices and salt. Mix until well incorporated.
Let it sit at room temperature for an hour.
Preheat the oven at 180°C (350°F). Line a baking sheet with parchment paper and lightly brush it with oil.
Shape your falafels the size of a walnut and put in on the plate. Brush oil on top and sides.
Bake for 20 minutes, flipping them halfway through.