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Herby Falafel
These flavour-filled herby falafel balls are a guaranteed firm favourite for picnics or make-ahead weekday lunches. We use dried chickpeas as although they take a little time to soak, they give the falafel a fluffier texture.
👥 14 Servings⏱️ Prep & Cook: 25 min🔥 Cook: 25 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●food processor
- ●oven
📝 Preparation Steps
1
Put the chickpeas and bicarbonate of soda into a bowl and cover with water. Cover the bowl and leave at room temperature overnight until they have softened slightly.
dried chickpeas7 ozbicarbonate of soda0.5 teaspoon
2
Once the chickpeas have been soaked, drain them and place in a food processor, along with the parsley, coriander, dill, garlic, ground spices, baking powder, 2 tablespoons olive oil and seasoning to taste. Blitz until the mixture is almost smooth but not yet a paste; it should have a little texture and be mouldable. Add in the sesame seeds and pulse a few times to combine.
dried chickpeas7 ozmall bunch of coriander0.5 sground coriander1 tablespoongarlic1.5 clovesbaking powder1 teaspoonolive oil4 tablespoonssesame seeds1 tablespoon
3
Preheat oven to 200°C / 180°C fan / 392°F. Take a tablespoon of the mixture and roll it into a ball about the size of a golf ball; wet your hands so that it rolls easily. Press the ball down to make a 2cm / ¾″ thick puck shape; repeat until you’ve used up all of the mixture. It will make around 14 falafels.
4
Put 1 tablespoon of olive oil in a large flat baking tray and rub over to coat the surface. Spread the falafel balls out on the tray, so they’re not touching, and bake in the oven for 25–⏱️ 28 minutes until golden brown.
olive oil4 tablespoons
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