Falafel is a dish that makes everyone happy — especially those following a gluten-free, vegan, or vegetarian diet. And when it's baked in the oven instead of fried, it turns out even more delicious. Here's the recipe:
Ingredients
- 2 cups dried (uncooked) chickpeas
- 1 medium onion
- 3 cloves garlic
- Zest of 1/2 lemon
- Salt, to taste
- 1 teaspoon black pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon chili pepper (red pepper flakes)
- 1 cup parsley, roughly chopped
- 1 tablespoon Nermin Hanım Olive Oil
Instructions
- Soak the chickpeas in plenty of water overnight. In the morning, drain and rinse them, then cover with fresh water and let them soak for another night.
- In a large food processor, blend the chickpeas together with the onion, garlic, parsley, lemon zest, cumin, coriander, salt, and chili pepper until you get a coarse puree.
- Transfer the mixture to a bowl, cover it, and refrigerate for 2–4 hours.
- Remove from the fridge and shape the mixture into walnut-sized balls using your hands.
- The balls should be firm enough to hold their shape without falling apart.
- Preheat the oven to 200°C (390°F).
- Line a baking tray with parchment paper and place the falafel balls on top.
- Drizzle generously with olive oil.
- Bake until golden brown on both sides.
- Serve the freshly baked falafel with tahini sauce, a spoon salad, flatbread, or pita.
Serving Suggestion
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