Falafel are a sort of “meatball” made of chickpeas, typical from the Middle East. they are traditionally vegan and deep-fried.
I am not a bit fan of frying (not just because of the fat, but because I’m actually a bit scared!) so I’ve been trying to find a good no-fry falafel recipe. But most of the ones I found used eggs, or ended up adding a whole lot of breadcrumbs into the mixture, or something of the sort…
So I thought I should try with chickpeas + chickpea flour, and the result is very good. The first time they were completely oil-free; they were tasty but a little bit dry, so I would recommend you use it.
You will get crunchy falafel with a moist inside, perfect for any time.
- 400 g boiled chickpeas
- 1 small onion
- 1 (or 2) garlic cloves
- A handful of parsley, aprox 1/2 cup (you can substitute half or everything for fresh coriander)
- 4 tbsp chickpea flour
- 2 tsp powdered coriander
- 2 tsp powdered cumin
- 1 tsp salt
- 1/2 tsp baking soda
- 3 tbsp of olive oil (you can add a bit more if you want to)
- Preheat the oven to 180C
- Process all of the ingerdients until you have a firm mixture.
- With your hands, form your falafel as little balls or disks, and put them in a greased oven tray, without them touching one another.
- Bake for about half an hour, or until they are slightly golden and crunchy on the outside.
Serse with tahini dip, with yoghurt and mint sauce, in a pita bread sandwich… Whatever you like best.