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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 4 |
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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. Ingredients:
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:
1. Place the dried chickpeas in a large bowl and soak overnight in plenty of cold water.
2. Drain the chickpeas and rinse them. Pick over and remove nay discoloured or bad looking chickpeas.
3. 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.
4. 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.
5. Preheat your oven to 180°C (350°F ).
6. Divide the mixture into walnut sized pieces. Roll them into balls in your hands and then flatten them slightly.
7. Roll the balls in olive oil and place them on a baking sheet.
8. Bake for about 30 minutes, or until golden brown.
9. Serve falafel immediately.
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