A light vegeterian protein meal, done in a blink of an eye!
QUANTITY
12
falafels
COMPLEXITY
Intermediate
TIME
40
Minutes
Ingredients
- 250 g cooked and rinsed chickpea
- 3-4 tbsp chopped parsley
- 3 slices of garlic
- 1 small onion
- 1 tsp grinded cumin
- 1 tsp Himalayan salt
- a pinch of black pepper
- 2 tbsp lemon juice
- 1/2 tsp baking powder (aluminium free)
- 1 egg
* you can add a bit of grinded coriander, cayenne pepper and even cinnamon, if you feel brave.
Yogurt dressing
- 150 g yogurt
- 1-2 tbsp lemon juice
- 1 big tbsp tahini paste
All these additions are added by taste. A pinch of Himalayan salt can also bit a good addition if you like.
Chop the parsley, garlic and onion finely. Place all the ingredients in a food processor and mix until you get a nice smooth an thick mixture.
Form small balls with your hands and place on a baking tray lined with parchment paper and greased with olive oil. Gently press them to your preferred shape and spread some olive oil on them as well.
Bake on 180 C degrees for about 15 minutes, then open the oven and turn the falafels to the other side so they would bake evenly. Bake them for another 10 minutes until they form a nice crust.
Serve the baked falafels with some yogurt-tahini-lemon juice dressing and some veggies.
The dressing will be done once you simply stir all the ingredients together.
You can roll everything in a homemade pita bread.
This is a nice complete meal done very quickly that hopefully you'll enjoy. Bon appetit!
