Tuesday, 16 June 2015


Normally, falafels are fried in lots of oil, but that's not the case with these. I've baked them in the oven and they turned out to be crispy on the outside and soft on the inside. They're vegan too and incredibly delicious!
Here's the recipe:

600 g chickpeas (from can or soaked and boiled)
2 handfuls of parsley
1 small onion
1 ripe avocado
Salt and pepper
3 tbsp lemon juice

Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit.
Put all the ingredients in a foodprocessor or a powerful blender and blend until smooth but still with small chunks. Adjust the seasoning and form the "dough" into small falafels. Place them on a lined baking tray and bake them for 30 minutes or until golden brown.
You can serve these with almost any kind of dish. I made some guacamole and used it as dipping. You can also make salads, tacos, sandwiches, soups or another dish to go with them. It's totally up to you and your tastebuds!
The avocado is important not to leave out because it glues the crumbly blended chickpeas together. If the falafels are crumbled even though you've added avocado, you can add two tbsp of natural soy yoghurt to make it stick better together.


No comments

Post a Comment

© Basically Fruitytarian. All rights reserved.
Blogger Templates by pipdig