Ingredients
- Well-drained cooked chickpeas
200200 - Oat flour
4545 - Fresh parsley
3030 - Green part of the spring onion
2020 - Extra virgin olive oil
55 - Ground cuminq.b.
- Sweet paprikaq.b.
- Fine saltq.b.
Preparation
- STEP 1 OF 6
Place the well-drained chickpeas, parsley, spring onion, cumin, paprika and salt in the blender jar.
- STEP 2 OF 6
Blend in pulses until you obtain a coarse mixture, without completely turning the chickpeas into a cream.
- STEP 3 OF 6
Transfer the mixture to a bowl, incorporate the oat flour and let it rest for 5 minutes.
- STEP 4 OF 6
Divide the dough into 8 portions and shape compact balls, flattening them slightly.
- STEP 5 OF 6
Arrange the falafel on a baking sheet lined with parchment paper and brush them with extra virgin olive oil.
- STEP 6 OF 6
Bake in a preheated oven at 190 °C for 20–25 minutes, turning the falafel halfway through cooking, until golden.
Suggestions
Pulse blender
Pastry brush
General information
Storage instructions
Store in the refrigerator in an airtight container for 2–3 days. Reheat in the oven before serving.
More information
Vegan, lactose-free and egg-free recipe. Serve hot with salad, vegetables or a tahini-based sauce
Origin
Libano
Analysis
Warning
Macronutrients (100 gr)
| Energy (kcal) | 311.16 |
| Carbohydrates (g) | 48.06 |
| of which sugars (g) | 2.97 |
| Fat (g) | 5.14 |
| of which saturates (g) | 0.69 |
| Protein (g) | 16.6 |
| Fibre (g) | 9.98 |
| Salt (g) | 0.02 |
- Protein16.6g · 22%
- Carbohydrates48.06g · 63%
- Fat5.14g · 15%
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