Falafel
These baked, herby falafels will elevate your favorite salads and wraps.
Falafel
These baked, herby falafels will elevate your favorite salads and wraps.
Tools
Ingredients
750 g dried chickpeas
1 handful parsley
1 handful cilantro
3 garlic cloves
1 onion
1 tsp ground cumin
1,5 tsp salt
1 tsp black pepper
3 tbsp flour
Step by step
Put the dried chickpeas in a large bowl and cover with 2l of water. Soak overnight.
Drain the chickpeas and add them through to feeding tube to the Meat Grinder fitted with the Medium Grinding Plate. Add the parsley, cilantro, garlic cloves and onion. Put on speed 4 and use the Food pusher to push all the ingredients through.
Add the cumin, salt black pepper and flour to the ground chickpeas. Put the stand mixer fitted with the Paddle Attachment on speed 4 and mix until a firm dough forms. Use your hands to shape the falafel into discs and place them on and oiled baking tray.
Bake the falafel for 20 minutes 190°C. Serve with pita, wraps or in a salad.
