There is a 2 month Emilie offered you falafel house, and therefore I want to test another version with a recipe for falafel in the oven, but in miniature version. Of course, these small balls oriental are a little more dry in this version, but they do not require deep frying. This is a dish very nice that you can enjoy as an aperitif, or as an accompaniment to a good salad green, accompanied with a white sauce, tahini. Has test !


Mini-falafels in the oven

For a thirty falafels Save Print Ingredients

  • 1 large can of chickpeas (400 g)
  • 1/2 c. to c. of coriander seeds
  • 1/2 c. to c. seeds cumin seeds (or powder)
  • 2 onions cébette
  • 1 clove of garlic
  • 1 nice handful of cilantro leaves
  • 1 knife tip of chilli
  • salt and pepper
  • 1 tbsp sesame seeds (optional)
  • olive oil

 

Instructions

  • Preheat your oven to 200°.
  • Drain the chickpeas and try to remove the maximum transparent skin that surrounds them.
  • Place all ingredients in a blender, with 1 tablespoon of olive oil, and mix until the ingredients are well mixed and form a homogeneous paste.
  • With your hand, then train small balls 3 centimeters in diameter. Place on a baking sheet covered with parchment paper.
  • Using a brush, brush the top of each small ball.
  • Bake for 20 to 30 minutes, until the falafels are golden brown.
  • Enjoy there out of the oven with a white sauce, or keep for later…
  • Don’t wait too much, or do not freeze because they could dry out and then crumble and it would still be a shame.

 


Good ap !

Written by Doc

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