Oven baked falafels

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Today I wanted to share my recipe for oven baked falafels- healthy patties made of chickpeas, onion, garlic and lots of herbs. Falafels are my far one of my favorite kind of food.  I am not a fan of deep fried food because of the enormous amount of oil one needs, so an oven baked alternative is the way to go! I You can make a huge batch and warm the leftovers for weekday lunches. It also possible to cook the falafels on the stovetop rather than the oven. It’s a lot quicker, makes them crispy and you have the possibility of only making a few without making the whole batch.I find that sometimes it can be a bit difficult to get the falafel mixture right, but add more buckwheat flour until you can form the falafels patties.I served the falafels  with a simple salad topped with yoghurt but feel free to stuff  them in a pita wrap.

 

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Ingredients: 

1 can chickpeas ( 400 gram) ( rise and drain)  or 250 gram dried chickpeas.

1/2 cup fresh parsley

2 shallot

2 gloves garlic

1 1/2 tsp cumin

1 tsp dried coriander

1 tsp tahini

1 tsp oil ( more for cooking)

2- 3 tbsp flour ( I used buckwheat)

1 medium/ large egg ( beaten)

salt

pepper

 

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Method: 

  • If you use dried chickpeas-  put  the chickpeas in water water the night before.
  1. Preheat the oven to 180 degrees. Brush a baking sheet with a thin layer of olive oil.
  2. Combine all the ingredients in a food processor. Start with the garlic, onion and parley and pulse a few times. Then add the rest of the ingredients expect the egg and flour.
  3. Pulse until the ingredients are mixed, until the chickpeas are chopped.
  4. Taste the mixture: Taste and add more spices if needed.
  5. Transfer to a bowl, add the flours and the egg.
  6. Leave the batch overnight or cover the batch and leave at least 1 hour before cooking. ( This helps the falafels to hold together better).
  7. Using your hands, scoop up 1 ½ tbsp of the mixture and from into ball, then flatten them into thick patties with your fingers on the baking sheet.
  8. Bake for about 20 minutes or until golden. Remember to flipp the falafel after 10 minutes.
  9. Serve & Enjoy.

 

For the stovetop:

Instead of cooking them in the oven you can use a stovetop.warm a skillet over medium-high heat, add a little olive oil.

  1. warm a skillet over medium-high heat, add a little olive oil.
  2. Cook the falafel about 4-5 minutes on each side, until golden.

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I hope you love them as much I do!

 

Camilla

17 thoughts on “Oven baked falafels

    1. Thank you! 🙂 Actually you don’t need eggs when making falafels, but it this recipe is quite necessary! I would look online for a vegan recipe, the blogger minimalist baker might have some vegan falafels recipes that are vegan!

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