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Falafel

Falafel

  • ½ onion, peeled and quartered 
  • 2 cloves of garlic
  • 400 grams / 14.1 ounces canned chickpeas, drained
  • 2 tablespoons fresh parsley
  • 2 fresh chiles, deseeded and roughly cut (optional – omit if you prefer a less spicy falafel)
  • 2 tablespoons breadcrumbs
  • 2 tablespoons plain flour
  • 1 tablespoon ground cumin
  • Salt and pepper to taste

  1. Preheat oven to 180°C/350°F
  2. Insert the chopping blade and add the onion, garlic, chickpeas, parsley, breadcrumbs, flour and cumin into the bowl.
  3. Process using the ‘Pulse’ function 5 times – about 0.5 seconds per time.
  4. Add the salt, pepper and optional chiles and blend for 30 seconds on speed 4.
  5. Form falafel into balls, and place onto a baking tray lined with parchment paper. Brush both sides of the falafel with oil.
  6. Bake for 40-45 minutes in the oven, turning the falafel balls halfway through baking.

TIP:
To avoid dry falafel, brush them again with oil when turning them halfway through baking.

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