I sincerely doubt that you are new to falafels, but in case you are, these amazing Middle Eastern treats are popular all over the world for one simple reason: they are exceptionally good! This is one of those amazing dishes entirely plant-based to begin with, so we didn’t have to work much to make it vegan. However, we did do our best to make it low-fat, as something you should know about these delicacies is that they are generally deep fried. Enjoy the straightforward preparation and buon appetito!
- Place the chickpeas into a food processor and blend them into a sort of floury paste.
- Finely chop the parsley and the coriander.
- Place all the ingredients into a bowl and stir them with a spatula.
- Once the ingredients look thoroughly combined, mix them by hand for a minute or so to obtain a more uniform final texture. Make sure to taste the mixture and adjust the salt if you feel it is needed.
- Bring the ingredients together to form a ball and place it into the fridge to rest for roughly 10 minutes.
- Preheat the oven to 180°C (360°F).
- Once the time has elapsed, remove the mixture from the fridge, take the desired amount of it, shape it into a ball or into a patty, coat it with breadcrumbs and place it onto an oven tray lined with greaseproof paper. Repeat the process until you are out of mixture.
- Place the tray in the preheated oven and bake the falafels for 10 minutes to complete the dish.
- The onion granules can be substituted with 1oz/30g of chopped fresh onion.
- You can use any sugar you desire for this dish, as it makes little if any difference.
Preparation Time: 20m
Cooking Time: 10m
Total Time: 30m
Cooking Temperature: 180°C - 350°F
Storage Times: Keeps for 3 days in the fridge