These savoury, garlicky, crusty on the outside, tender on the inside baked falafels are simple and extremely satisfying.
What you will need –
- Boiled/canned Chickpeas – 425-450 gms (drained)
- Fresh Coriander – 1/2 cup (Chopped)
- Cumin powder – 1 tsp
- Garlic – 3-4 cloves
- Lemon juice – 2 tbsp
- Oat flour – 3-4 tbsp
- Salt and Pepper
- Olive oil for brushing/pan frying
Toppings, accompaniments and sauces (optional)
- Yogurt & tahina dip
- Pickled vegetables – beetroot, carrots, onions
- Lettuce, spinach or other leafy greens of your choice
- Whole wheat Pita or chapatis
- Add coriander, garlic, lemon juice, cumin, and a generous pinch of salt and pepper to a food processor and mix to combine.
- Add chickpeas and pulse to incorporate but leave it slightly chunky. Texture is key.
- Transfer to a mixing bowl and add oat flour to make a loose, soft dough.
- Taste and adjust seasoning if required.
- Divide the dough to form 10-12 equal sized patties, about 1 inch thick.
(Roll into balls using wet hands and then flatten to make coins.)
- Place on a foil-lined baking sheet and put in the freezer for 15 minutes to firm up.
- Preheat oven to 180 °C. Brush with olive oil and bake patties for a total of 30-40 minutes, flipping once after 15 mins.
(You can also pan fry these patties for 5-6 mins or till golden brown on each side using 2tbsp of olive oil. )
- Serve warm wrapped in a pita or chapatis and desired sauces / toppings. You can also serve them with a salad and use yogurt-tahina sauce as dressing.
Storage notes :
These patties can be stored in the fridge in an airtight container for about 4 days and frozen for up to a month.
If you make this recipe, you know the drill: Let me know!
Take a picture and tag it #theslowkitchen on Instagram so I can see!