Pulse until the mixture is chopped small, but before it is smooth. Scrap down the sides of the bowl as needed. Process till the mixture is somewhere between the texture of couscous and a paste.
Food processor
1 cup
Split black chickpeas
1.5 cups
Carrots
1/2 cup
Onion
1/2 tsp
Cumin (whole)
3/4 tsp
Mustard seeds
2 tsp
Flax seeds
Instructions
Done
Salt
1.5 Tea Spoons Salt
Black Pepper (ground)
1/4 Tea Spoon Black Pepper (ground)
Coriander
3/4 Tea Spoon Coriander
Basil
1 Tea Spoon Basil
Chili flakes
1/2 Tea Spoon Chili flakes
Preparation: You can substitute with fresh chilies, or anything else spicy. This is an optional ingredient so feel free to skip it if you’re not into spicy food.
Pulse few more times so you can mix well the spices.
1.5 tsp
Salt
1/4 tsp
Black Pepper (ground)
3/4 tsp
Coriander
1 tsp
Basil
1/2 tsp
Chili flakes
Instructions
Done
Instructions
1. Transfer to a bowl the falafel mix, cover and refrigerate for 20 minutes (you can leave it in the fridge for much longer if that works better for you).
2. Preheat the oven to 400°F/200°C
Oven at 390°F/200°C
Instructions
Oven at 390°F/200°C
Start
Step timer
Instructions
Form falafel patties with wet hands. If the patties break a little as you press them, just pat them back into shape. Place it on a lined baking sheet.
Instructions
Done
Instructions
Bake at 400°F/200°C for 20–25 minutes, or until golden-brown.
SAUCE: Something creamy like tzatziki, hummus, or tahini sauce.
Tahini sauce - https://www.inspiredtaste.net/27791/tahini-sauce-recipe/
Instructions
Start
Step timer
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