So I definitely ended up making this a healthy recipe by default after realising that the first two falafels in the batch completely disintegrated in the oil when I tried to fry them…and so we have these tasty, still crispy, oven baked falafels! They are so delicious and tasted great with hummus and tahini.
Preparation time: 30 minutes (including cooking time)
Ingredients (Serves 12 pieces):
- 480g Chickpeas
- 1/2 tsp Corriander Cumin Powder
- 1 Red Chilli
- 1/4 tsp Red Chilli Powder
- 2 tbsp Tahini
- 1 tbsp Olive Oil
- 2 Lemons juiced
- 2 tbsp Gram Flour
- 1 Garlic Clove
- 1 tbsp Sesame Seeds
- Salt and Pepper to taste
Method:
- Preheat the oven to 200 degrees celsius
- Place the garlic, chilli, coriander, cumin and chilli powder, chickpeas, tahini, olive oil, salt, pepper and lemon juiceinto a blender and grind until the chickpeas are coarsely chopped and spices are incorporated
- Add the gram flour to the mix and incorporate, and adjust the salt levels if necessary
- Shape into ball shapes (approx. 12) and flatten slightly
- Press a few sesame seeds onto the tops of the falafel
- Place the falafels on a grease proof sheet and oil the tops of the falafels if you prefere a browner finish
- Place in an oven at 200 degrees celsius for 20 minutes
- Enjoy my Little Peas!
theveganpea 