Description
Recommended Equipment
- medium mixing bowl
- food processor
- small cookie scoop (or tablespoon)
Ingredients
Units Scale
- 250 grams dry chickpeas
- 2 tbsp olive oil
- 2 tsp baking powder
- 5 grams fresh parsley
- 5 grams fresh cilantro
- 5 leaves fresh mint
- 1 yellow onion
- 4 garlic cloves
- 1 tsp salt
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp za’atar
- 1/2 tsp white pepper
Instructions
- Soak the dried chickpeas in 750ml (3 cups) of cold water for about 12-24 hours and store them in the fridge. The next day, drain, rinse, and let them sit for a moment to remove excess water. Preheat the oven to 220°C / 428°F (fan-assisted).
- Add the chickpeas along with the other ingredients to a food processor and blend until you get a crumbly yet moldable mixture. Use a small cookie scoop to shape the mixture into 30g/1oz falafel balls and place them on a baking sheet lined with parchment paper. Bake for about 25-30 minutes until golden brown.
- Passive Time: 12-24 hrs
- Cook Time: 40 min