Steven makes falafel in the oven
This recipe is a classic falafel recipe, optimized for the oven: perfect if you want to skip the hassle of deep-frying or prefer a lighter option (though they're delicious deep-fried too).
Ingredients · Servings 4
- 250 g dried chickpeas (soaked overnight and drained)
- 2 onions
- 1 clove of garlic
- 50 g parsley
- 50 g mint
- 1.25 tsp salt
- 1.25 tsp ground cumin
- 1 TL Oregano
- 0.5 tsp ground coriander
- 0.5 tsp chili powder
- 0.5 tsp baking soda
- 0.25 tsp garlic powder
- 5 tablespoons lemon juice
- 100 g Tahini
- 100 ml water
- 500 g Tomatoes
- 250 g cucumbers
- 3 tablespoons olive oil
- Salt
- Pfeffer
- Parsley (for serving)
- hot sauce (for serving)
- Pitta bread (for serving)
Method · 1 h 30 min
- Drain the chickpeas. Roughly chop the onions and garlic, pick the parsley and mint leaves from their stems, and put everything in a food processor. Add salt, cumin, oregano, lemon juice, coriander, chili powder, baking powder, and pepper, and blend until smooth.
- Add the chickpeas to the food processor and mix until the dough starts to bind, but still has a relatively coarse texture.
- Preheat the oven to 230°C. Shape the dough into balls about 2.5 cm in diameter. Place them on a baking sheet lined with parchment paper and chill in the refrigerator for about 30 minutes.
- For the tahini sauce, whisk together salt, cumin, garlic powder, a little lemon juice, tahini, and water. For the salad, deseed and dice the tomatoes, dice the cucumber, finely chop the herbs, and place everything in a bowl. Mix together olive oil, the remaining lemon juice, salt, and pepper, and thoroughly toss the dressing with the salad.
- Place half of the falafel on a baking sheet, drizzle with olive oil, and bake in a preheated oven for about 15 minutes. Bake the remaining falafel immediately or store in the refrigerator for up to one week or in the freezer for up to six months. Serve with pita bread, tahini sauce, and salad. Enjoy!
