Oven-Baked Falafel (inspired by Ottolenghi)
Discover a recipe for oven-baked falafel, a healthy and non-fried version of the famous Middle Eastern vegetarian balls. Inspired by Ottolenghi's technique, this preparation uses soaked dried chickpeas, fresh herbs, and spices for a soft, fragrant, and delicious result. A…
Ingrédients pour 16 parts
- 1 tea s. sea salt
- 1.5 tea s. flour
- 1 onion
- 2 garlics
- 1 tea s. parsley
- 5 tea s. mint
- 1 tea s. cumin powder
- 0.5 tea s. ground cardamom
- 2 table s. olive oil
- 2 tea s. poivre noir
- 1 tea s. baking powder
- 350 g. broccolis
- 2 table s. sesame seeds
Ustensiles
- hollow plate
- household robot
- kitchen towel
- oven
- piping bag
- wooden spoon
Préparation
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Soak the dried chickpeas in a large volume of cold water for at least 12 hours. Drain and dry thoroughly in a cloth before use.
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Preheat the oven to 200°C (6-7 setting). In a food processor, coarsely blend the drained chickpeas with the onion, garlic, fresh herbs, spices (cardamom, cumin), salt, and pepper.
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Add the baking powder and wheat flour. Blend again until a homogeneous but slightly granular texture is obtained. Transfer the mixture to a bowl.
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Shape falafels of equal size by rolling the mixture between slightly oiled palms. Place on a baking sheet lined with parchment paper.
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Brush the falafels with a little olive oil and sprinkle with sesame seeds. Bake for 20 minutes, turning halfway through, until golden and crispy.
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Serve warm with a mint yogurt sauce or a fresh vegetable salad.