Recipe by **Jubes**
I like that the falafel are baked instead of pan-fried. I have made falafel before that fall apart in the pan. From a borrowed library book "The ultimate book of vegan cooking". Instead of cooking soaked chickpeas by boiling you may prefer to pressure cook them. Gluten-free if gf ingredients are used. Can be served with a salad, on pita bread or with tahini. Cooking time does not include overnight soaking of the beans.
Top Review by Lalaloula
Mmmm, these were really good! I loved the flavour combination of the chickpeas with the parsley, cumin and coriander. Very yummy!
The consistency my chickpeas had after processing was a bit runny, so I didnt roll them but just hand-formed them into little patties. After baking I let them sit for a few minutes on the baking sheet and that helped them firm up a bit. They were still quite delicate to handle, but that was totally fine by me.
THANK YOU SO MUCH for sharing this keeper with us, Jubes. I will make these again.
Made and reviewed for the AUS/NZ Recipe Swap #47 December 2010.
- 3⁄4 cup dried chickpeas
- 1 large onion, roughly chopped
- 2 garlic cloves, roughly chopped
- 1⁄2 cup roughly chopped parsley
- 1 teaspoon cumin seed, crushed
- 1 teaspoon coriander seed, crushed
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- olive oil
Directions See How It's Made
- Place the dried chickpeas in a large bowl and soak overnight in plenty of cold water.
- Drain the chickpeas and rinse them. Pick over and remove nay discoloured or bad looking chickpeas.
- Place the soaked chickpeas into a large saucepan and cover with water. Bring to the boil and boil rapidly for ten minutes. Reduce the heat and simmer for one hour, or until soft. Drain.
- Place the chickpeas into a food processore with the onion, garlic, parsley, crushed cumin, crushed corainder and baking powder. Add salt and pepper to taste. Process until the mixture forms a firm paste.
- Preheat your oven to 180°C (350°F ).
- Divide the mixture into walnut sized pieces. Roll them into balls in your hands and then flatten them slightly.
- Roll the balls in olive oil and place them on a baking sheet.
- Bake for about 30 minutes, or until golden brown.
- Serve falafel immediately.