Vegetables & legumes
Chickpea falafel in the Varoma
Chickpea and herb balls steamed, light and tasty.
VegetarianVeganGluten-free
Ingredients
- 250 g soaked raw uncooked chickpeas
- 1 small onion
- 3 garlic cloves
- 1 bunch of parsley
- 1 bunch of cilantro
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon baking powder
- 30 g chickpea flour
- 800 g water
- Salt and pepper to taste
Step-by-step
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- Put the onion, garlic, parsley and cilantro in the mixing bowl and chop 5 sec/speed 5.
- Add the soaked and drained chickpeas, the spices, the salt and the pepper.
- Blend 20 sec/speed 6 until you obtain a dough with some texture.
- Add the chickpea flour and the baking powder and mix 10 sec/speed 4.
- Form balls with damp hands and place them in the greased Varoma.
- Put the water in the mixing bowl and cook 20 min/Varoma/speed 1 until they are firm.
- Serve with plant-based yogurt sauce or tahini.
Tips
- Use soaked uncooked chickpeas, not cooked ones, so they bind well.
- If the dough is soft, add more chickpea flour.
- You can also brown the balls in a pan after steaming.
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