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classic falafel
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
20 servings
Luísa Colombi
@soulbaker- Ingredients
- Recipe
- Raw chickpeas1 cup
- Chopped Parsley1 cup
- Chopped Onion1/2 cup
- Chopped coriander1 cup
- Garlic Cloves3 unit(s)
- Cumin to taste
- Salt1 teaspoon
- Cardamom Seed1/2 teaspoon
- black pepper1/4 teaspoon
- Chickpea flour2 tablespoon
- Baking soda1/2 teaspoon
- Olive oil1 tablespoon
- The night before, soak the raw chickpeas in water. Make sure the water covers the chickpeas by 5 centimeters as they will triple in size.
- Drain and rinse the chickpeas and place in the food processor, along with the onion, parsley, cilantro, garlic, cumin, salt, cardamom and black pepper.
- Blend in food processor several times until texture resembles coarse sand.
- Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda. Stir well, cover or put a lid on and refrigerate for 30 minutes to an hour.
- Use your hands or an ice cream scoop to shape the dough into balls or patties. If you find the mixture too wet, you can add another tablespoon of chickpea flour. If it's too dry and crumbly, you can add a teaspoon or two of water or lemon juice.
- To bake, preheat the oven to 180°C. Lightly spray or brush a baking sheet with oil. Place the falafel on the baking sheet, and bake for 25-30 minutes, turning halfway through. You can also bake them on parchment paper or an oil-free silicone mat. They will just be a little less crispy and golden.
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