Yesterday I planned to treat myself with homemade oven-baked falafel. It’s the first time that I do my own falafel and they turned out so good! You can actually put in whatever you feel like in your falafels, just have chickpeas as a base. And I didn’t even need any oils.
I’ve started to think more and more what I put in my body as it is very important. I’m saying BIG NO to processed food, it’s like the worsed to eat, processed food and sugar.
When you make your own food from scratch you know what you put in your body. I always bought my falafels before and usually they have been fried and then frozen. And some of the ingredients are bad. If you want to buy ready stuff at the supermarket, read the ingredients and if it’s something you can’t pronounce or don’t even know what it is… Don’t buy it. My recommendation.
I served my falafels in romaine wraps with my hummus, red cabbage, red paprika, spring onion, coriander and a tahini dressing. Turned out so good! Will definitely eat this dish again. :)
You get approx 25 falafels.
1 can chickpeas á 400g (drained)
1 dl grated carrot
1 medium red onion
1 dl fresh parsley
1 dl fresh coriander
3 cloves garlic
1 juice of a lemon
2 tsp ground cumin
1 tsp turmeric
1 tsp salt
A pinch of cayenne pepper
- Preheat oven to 200C.
- Add chickpeas to the bowl of a food processor and pulse until coarse.
- Add carrot, onion, garlic, parsley, lemon juice, and spices.
- Pulse mixture until finely ground and no large pieces remain. You might need to stop and scrap down the sides in between. Taste and see if you want to add more spices.
- Roll approx 1-2 tbsp of batter and add onto a parchment-lined baking sheet.
- Bake for 20-25 minutes or until golden brown and cooked throughout.
- Enjoy them in a romaine wrap, pita bread, with your salad or any other way you like to eat your falafel.
For Tahini dressing: Mix 1/2 dl tahini paste, 1 pressed garlic clove, 2 tsp lemon juice, 1 tbsp honey or agave syrup, salt and pepper to a sauce, add some water if it gets too thick.