This is a recipe for a healthy Falafel patty. The traditional falafel meal consists of about five deep-fried chickpea patties stuffed inside a pita bread with salad and tahini. I bake my Falafel patties which transform them from being fast food to nutritious without losing any flavours. It’s relatively easy to make but requires pre-soaking the chickpea beans, so you need to start the preparations the day before.
I start by soaking the chickpeas for at least 8 hours. I usually put it in water before going to bed for the night and start first thing in the morning.
TBH... This recipe popped into my mind when I was in the framers market and saw fresh parsley and coriander. Huge leaves that just screamed to be transformed into Falafel!
Once I weighed 25gr of half parsley and half coriander, I added the onion and the garlic to the food processor and gave it a good grind
Then I added the tahini, salt, olive oil, baking soda, black pepper
I emptied it into a bowl and let it rest in the fridge for about 30-40 minutes whilst I had my breakfast.
Then I went to prepare the baking sheet for the oven. I brushed it with olive oil and pre-heated the oven to 392 degrees.
I made small patties from the mix using my bare hands (after brushing it too with olive oil) and place them on the pan. I baked it for about 20 minutes. My old oven doesn't distribute heat evenly as it used to, so after 10 minutes, I had to flip them.
I let them cool before serving for about 10 minutes. I like to eat it with tahini,
others just as it is...
- 4 cups of chickpea beans soaked in cold water for at least 8 hours.
- 25 gr combination of Parsley and coriander – it can be half parsley and half coriander or any other combination to your liking
- 1 onion, peeled
- 3 cloves of garlic, peeled. (You can increase or decrease the number of garlic cloves to your liking)
- 1 tablespoon salt
- 1 tablespoon tahini
- 1 tablespoons of olive oil
- ½ teaspoon of baking soda
- ½ teaspoon of black pepper
- 1 tablespoon of oats
- Put the onion and the garlic in the food processor and give it a good grind.
- Add all the other ingredients and give it a light grind. The chickpea shouldn’t be a mash but remain somewhat grainy.
- Let it cool in the fridge for 15-30 minutes, and meanwhile, preheat the oven to 200 degrees Celsius.
- Brush a flat pan with some vegetable oil. I like to use olive oil.
- Make small patties from the mix and place them on the pan.
- Brush the patties with vegetable oil.
- Bake for 20 minutes. I like to turn the pan after 10 minutes because my oven doesn’t distribute heat evenly.