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Falafels de pois chiches au four dorés et parsemés de sésame sur une plaque, avec pains pita, sauce au tahini et pickles de navet
Team Curcuma

Baked chickpea falafel

Real homemade falafel made with soaked raw dried chickpeas, fresh herbs and cumin, then baked until golden with very little oil.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Soaking 12 hours
Total Time 12 hours 45 minutes
Servings : 4 portions (20 falafel)
Course : Main Course, Snack
Cuisine : Middle Eastern
Calories : 455
Ingredients Préparation Notes

Ingredients
  

Falafel
  • 250 g dried chickpeas (soaked the day before)
  • 1 small onion
  • 3 cloves garlic
  • 1 bunch flat-leaf parsley
  • 1 bunch fresh coriander
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 pinch cayenne pepper or Espelette pepper
  • 1 pinch turmeric optional
  • 1 tsp salt
  • pepper
  • 1/2 tsp bicarbonate of soda
  • 4 tbsp olive oil
  • 2 tbsp sesame seeds optional
Tahini sauce
  • 3 tbsp tahini (sesame paste)
  • 1/2 lemon (juice)
  • 4 to 5 tbsp cold water
  • 1 pinch salt

Préparation
 

  1. The day before, soak the dried chickpeas in at least three times their volume of cold water for 12 to 24 hours. Drain them and dry them well in a tea towel.
  2. Preheat the oven to 210°C (190°C fan) with the baking tray inside, greased with 2 tablespoons of oil.
  3. Pulse the onion, garlic, parsley and coriander in a food processor, then add the raw chickpeas, spices, salt and pepper. Blitz until you have a fine, grainy mixture that holds together when you squeeze it in your hand.
  4. Add the bicarbonate of soda and mix. Shape 20 patties about 4 cm across, slightly flattened, and sprinkle them with sesame seeds.
  5. Place them on the hot tray, brush the tops with the rest of the oil and bake for 25 minutes, turning them halfway through, until nicely golden.
  6. While they bake, mix the tahini and lemon juice, then add the water a little at a time until you have a smooth sauce. Season with salt and serve with the hot falafel.

Notes

Don't use tinned chickpeas for this recipe: the mixture would be too soft (make our herby chickpea croquettes instead). Vegan and gluten-free recipe. The raw mixture can be frozen; cooked falafel keep for 3 days in the fridge.