Oven-Baked Falafel
Oven-Baked Falafel is a middl eastern recipe that serves 40. For 81 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free, lacto ovo vegetarian, and vegan recipe has 291 calories, 10g of protein, and 10g of fat per serving. 325 people were glad they tried this recipe. If you have chickpea flour, garlic, ground cumin, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 9 hours and 35 minutes. It is brought to you by Chocolate and Zucchini. Taking all factors into account, this recipe earns a spoonacular score of 87%, which is great. Similar recipes are falafel , how to make falafel | falafel with chickpeas, Baked Falafel, and Baked Falafel.
Servings: 40
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
4 tablespoons all-purpose or chickpea flour (use chickpea flour to make this gluten-free)
400 grams (2 cups) dried chickpeas
1 small bunch flat-leaf parsley, leaves finely chopped (optional)
3 cloves garlic
1 teaspoon ground coriander
2 teaspoons ground cumin
2 tablespoons olive oil, plus more to grease the baking sheet
1 small onion, roughly chopped
1 teaspoon paprika
pita bread, for serving
2 teaspoons fine sea salt
simple tahini sauce, for serving
assorted crudités, such as grated carrots and chopped cabbage, for serving
Equipment:
food processor
baking sheet
meat grinder
blender
whisk
bowl
oven
Cooking instruction summary:
The day before, put the chickpeas in a large bowl and cover with fresh water by 5 cm (2 inches).The next day, rinse, drain well, and place in the bowl of a food processor or blender with the onion, garlic, flour, olive oil (see note), salt, and spices. Process in pulses, stirring regularly, until you get an even consistency. (If you have a meat grinder, that's even better: use the finest grinding plate to grind the chickpeas along with the onion and garlic, then mix in the flour, oil, salt, and spices by hand.) Fold in the parsley, if using. (Pictured below at right is my Danish dough whisk.)Cover and refrigerate for at least 1 hour, or until the next day.Preheat the oven to 180°C (360°F) and oil a rimmed baking sheet.Shape the falafel mixture into balls the size of a large walnut, and place them on the sheet.Insert into the oven and bake for 20 to 25 minutes, flipping the falafel halfway through, until golden.Serve with tahini sauce, crudités, and pita bread, assembling sandwiches if you like.
Step by step:
1. The day before, put the chickpeas in a large bowl and cover with fresh water by 5 cm (2 inches).The next day, rinse, drain well, and place in the bowl of a food processor or blender with the onion, garlic, flour, olive oil (see note), salt, and spices. Process in pulses, stirring regularly, until you get an even consistency. (If you have a meat grinder, that's even better: use the finest grinding plate to grind the chickpeas along with the onion and garlic, then mix in the flour, oil, salt, and spices by hand.) Fold in the parsley, if using. (Pictured below at right is my Danish dough whisk.)Cover and refrigerate for at least 1 hour, or until the next day.Preheat the oven to 180°C (360°F) and oil a rimmed baking sheet.Shape the falafel mixture into balls the size of a large walnut, and place them on the sheet.Insert into the oven and bake for 20 to 25 minutes, flipping the falafel halfway through, until golden.
2. Serve with tahini sauce, crudités, and pita bread, assembling sandwiches if you like.
Nutrition Information:
covered percent of daily need
