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May 8, 2017

Oven Baked, Vegan Falafel

I absolutely love the falafel from the Lebanese restaurants, so I tried make a baby friendly version at home. The first recipe I tried was the one from Ruxandra Micu's blog (here) and I never needed to look for another recipe, as I liked this one a lot 😂😂😂 This is my version (slightly adapted).

- 1 cup of boiled chickpeas, (1/2 cup raw chickpea, soaked over night and boiled) or one can of chickpea.
- 1 tbsp nutritional yeast;
- 1 handful of fresh parsley, finely chopped;
- 1 small carrot, finely grated;
- 1 small onion, finely chopped;
- 4 garlic cloves, crushed;
- 1/2 tsp sweet paprika;
- 1/2 tsp cumin powder;
- salt (if no restrictions) and pepper by taste;
- 1 big tbsp tahini;
- 1 tbsp olive oil / olive oil spray.

Process the drained chickpeas in a blender until it becomes a smooth paste (or you can leave bigger chunks, depending on the texture you like). Transfer to a bowl and add all ingredients except for the oil. Mix well.
If the mix is too wet (and you cannot shape it using your hands) you can add a little bit more nutritional yeast or chickpea flour.
With a wet hand form patties, flatten them and place them on a tray lined with baking paper. Using an oil spray or a brush apply a thin layer of oil on the patties.
Bake in the oven until they get a golden brown crust (about 20 minutes at 180 degrees Celsius; time may vary depending on the size of the patties).
You can also fry them in a non-sticky pan, without oil, under a lid, adding a splash of water from time to time.
I served with potato puree and a vegetable stew.

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