Baked Coriander Falafel
An easy-to-prepare baked falafel that is a delicious addition to salads. Made using chickpeas and coriander, as well as a host of Middle-Eastern spices, these baked beauties are a powerhouse of flavour. Original post and recipe on: http://tasteandseeblog.co.za/2017/04/03/the-truth-about-legumes-baked-coriander-falafel/
- 2 cup Chickpeas
- 2 handful Coriander
- 1/4 tsp Chilli powder
- 1/2 tsp Cumin
- 1 1/2 tbsp Extra virgin olive oil
- 2 cloves Garlic
- 1/2 medium Lemon juice
- 1 tsp Salt
- 2 tbsp Chickpea flour
- Preheat the oven to 200 degrees C.
- Place all of the ingredients (except the flour) in a food processor and pulse until well combined. Don't process it so that it becomes a paste. It should be a crumbly mixture that sticks together when pressed.
- Stir in 1 Tbsp of the chickpea flour and roll a bit of mixture into a ball. If it is a bit sticky mix in the second Tbsp of flour.
- Form the mixture into 9-18 patties (depending on the size you want), and place onto a lined baking sheet. Squish the top of the balls down just a bit to flatten the falafel slightly.
- Bake in the oven for 10 minutes before flipping over the falafel. Place back in the oven for a further 8-10 minutes, until the falafel are golden with a crispy outer crust.
- Remove from the oven and allow to cool a bit before serving.
- Refrigerate in an airtight container for a few days, or freeze and eat at a later stage.