Healthy
Baked chickpea falafel
Falafel crispy on the outside and tender inside, baked instead of fried.
VegetarianVeganGluten-free
Ingredients
- 250 g dried chickpeas soaked 12 hours and drained
- 1/2 onion (50 g)
- 2 cloves of garlic
- 1 handful of fresh parsley
- 1 handful of fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon chickpea flour
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
Step-by-step
Using a different robot? Switch it here:
- Put the onion, the garlic, the parsley and the cilantro in the mixing bowl and chop 5 sec/speed 5.
- Add the raw soaked chickpeas, the cumin, the ground coriander, the salt and the pepper.
- Blend 20 sec/speed 6 until you get a grainy but bound dough.
- Add the chickpea flour and mix 10 sec/speed 4.
- Let the dough rest 20 minutes in the fridge so it firms up.
- Form little balls and flatten them slightly; brush them with the oil.
- Bake at 200°C for 20 minutes, turning halfway through cooking.
- Serve with yogurt sauce or hummus.
Tips
- Do not use canned chickpeas, they must be dried and soaked so the falafel binds.
- Nutritional note: by baking instead of frying you greatly reduce the added fat.
- Pair with salad for a complete dish.
Guide: Thermomix without Cookidoo
Learn how to use your Thermomix without paying subscription
View guide
