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, thi
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 gluten-free and egg-free alternative, perfect for a balanced vegetarian meal.
Time
12 h. 35 min. =
15 min. +
20 min. +
12 h.
Utensils
1 kitchen towel1 hollow plate1 oven1 wooden spoon1 piping bag1 household robot
Ingredients for 16 parts
- 1 c. à c. sea salt
- 1.5 c. à c. flour
- 1 onion
- 2 garlics
- 1 c. à c. parsley
- 5 c. à c. mint
- 1 c. à c. cumin powder
- 0.5 c. à c. ground cardamom
- 2 c. à s. olive oil
- 2 c. à c. poivre noir
- 1 c. à c. baking powder
- 350 g. broccolis
- 2 c. à s. sesame seeds
Steps
- 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.
- 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.
- Add the baking powder and wheat flour. Blend again until a homogeneous but slightly granular texture is obtained. Transfer the mixture to a bowl.
- Shape falafels of equal size by rolling the mixture between slightly oiled palms. Place on a baking sheet lined with parchment paper.
- Brush the falafels with a little olive oil and sprinkle with sesame seeds. Bake for 20 minutes, turning halfway through, until golden and crispy.
- Serve warm with a mint yogurt sauce or a fresh vegetable salad.