These Crispy Baked Falafel Balls are not only a visual treat with their golden-brown exterior, but they also pack a flavorful punch with the perfect blend of herbs and spices. A healthier twist on the traditional falafel, they are baked to perfection and make for a delightful appetizer or snack. Whether you pair them with tahini sauce or stuff them in a pita, they promise a bite of Mediterranean bliss in under an hour. Ideal for anyone seeking plant-based goodness without compromising on taste or texture.
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- 1 cup dried chickpeas, soaked overnight
- 1/2 large onion, roughly chopped
- 3 cloves garlic
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 teaspoon baking powder
- 4 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 1/2 cup tahini sauce, for serving
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Drain the soaked chickpeas and transfer them to a food processor.
- Add the onion, garlic, parsley, cilantro, cumin, coriander, salt, black pepper, and cayenne pepper to the food processor.
- Pulse the mixture until coarsely ground. Make sure not to over-process as the mixture should remain somewhat chunky.
- Transfer the falafel mixture to a large bowl. Add the baking powder and flour, then mix well to combine.
- Using your hands, form small balls, about 2 tablespoons of the mixture each, and place them on the prepared baking sheet.
- Brush the falafel balls with olive oil to help them crisp during baking.
- Bake for 25-30 minutes or until the falafel balls are golden brown and crispy, turning them halfway through for even cooking.
- Serve hot with tahini sauce.
Nutrition
Serving: 100g | Calories: 250kcal | Carbohydrates: 30g | Protéines: 10g | Fat: 10g | Sucre: 3g