Fantastic protein rich and oil free option to accompany your salads, sandwiches and bowls.
Preparation time 30 min
Cooking time 20 min
This recipe keeps for 4 days
Ingredients (4 servings)
- 1 cup Chickpeas, raw
- 1/2 medium Red onion (roughly chopped)
- 1 cup Parsley leaves, fresh (roughly chopped)
- 1 cup Coriander leaves, fresh (roughly chopped, can substitute with parsley leaves)
- 3 clove Garlic, raw
- 1 tsp, ground Cumin
- 1/2 tsp, ground Cardamom
- 1 tsp Salt
- 1/4 tsp, ground Black pepper
- 2 tbsp Chickpea flour (besan)
- 1/2 tsp Baking soda
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Instructions
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Soak the dried chickpeas
The night before, soak the chickpeas in plenty of water, they will triple in size. - Drain and rinse the chickpeas and tip them into a high speed blender along with the onion, parsley leaves, coriander leaves, garlic, cumin, cardamon, salt and pepper. Process until the mixture resembles the texture of coarse sand.
- Transfer the mixture to a mixing bowl. Add the chickpeas flour and baking soda and stir to combine. Cover and transfer to the refrigerator. Let it sit for 30 minutes.
- Preheat the oven to 220C (425F) and line a baking sheet with parchment paper.
- To form the falafel, scoop out heaping 1 tbsp amounts and form small patties using your hands. Repeat until you’ve used up all the mixture. Place the patties on the prepared baking sheet as you go. Bake in the oven for 20 minutes, until the falafel patties are deeply golden.
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How to store
Falafel is best served immediately after cooking, so they’re warm and crispy. Cooked falafel doesn’t store well as the outside becomes soft, however, the dough can be prepared in advance and stored in the refrigerator for up to 4 days.
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Nutrition
One serving contains 225 calories, 12 grams of protein, 4 grams of fat, and 38 grams of carbohydrates.
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