John Myers
Baked Chickpea Falafel
The perfect baked chickpea falafel recipe with a picture and simple step-by-step instructions.
- 800 g Canned chickpeas, equivalent to 500 g poured off
- 60 g Sunflower seeds, alternatively pine nuts
- 4 tbsp Chickpea flour
- 2 tbsp Chopped fresh coriander
- 1 Pc. Clove of garlic
- 1 Pc. Lemon, the juice of it
- 2 tbsp Olive oil
- 2 tbsp Rice syrup, date syrup or honey
- 2 tbsp Unsweetened applesauce
- 1 tsp Ground cumin
- 1 tsp Turmeric
- 1 tbsp Tahini
- Use the food processor to process all ingredients except the top three ingredients into a mass that can still contain a few pieces. So it shouldn’t be a puree ;-)) Now add the drained chickpeas and sunflower seeds and everything is mixed again (attention, not too fine, otherwise you’ll have hummus ;-))
- Shape this dough into approx. 18 balls with wet hands and let them harden a little in the refrigerator for about half an hour. Then the balls are turned in the chickpea flour and placed next to each other on a baking sheet lined with baking paper. I coat the baking paper with liquid coconut oil and drizzle about 2 tablespoons of coconut oil over the balls (or brush them with a brush).
- Bake in the preheated oven at 200 degrees top / bottom heat (or circulating air 180 degrees) on the middle rack for about 40 – 45 minutes until crispy. The falafel taste warm and cold and can be kept in the refrigerator for a few days.
- All salads go well with it in summer and warm vegetable dishes in winter. Sometimes I just eat them as a snack with a dip. Here is my spontaneously mixed dip with everything in the fridge: 2 tbsp ajvar, 4 tbsp tomato sauce from the glass, a handful of basil, 4 tbsp roasted pumpkin seeds, a walnut-sized piece of Parmesan! Grind everything in the food processor to a dip.
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