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Healthier Chickpea Falafel, Sealed and Oven-Fried
Dominique Myburgh

Chickpea Falafel, Sealed and Oven Fried

5 from 2 votes
Oven Fried Falafel with Chickpeas
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 32 Balls
Course: Lunch, Main Course, Side Dish, Snack
Cuisine: Middle Eastern
Ingredients Method

Ingredients
  

  • 350 g Chickpeas Dry weight
  • 1 Onion Finely chopped
  • 8 Spring Onions Finely chopped
  • 2 cloves Garlic Crushed
  • 1 tsp Ground Cumin
  • 2 tsp Ground Coriander Seeds
  • ½ tsp Cayene Pepper
  • 1 Egg Optional
  • Freshly Ground Black Pepper To taste

Method
 

  1. Soak your chickpeas overnight.
  2. Drain the chickpeas, place them in a pot and cover them with fresh water.
  3. Bring to the boil, then reduce the heat to simmer for 30 minutes.
  4. Drain the cooked chickpeas and place them in a food processor with the rest of your ingredients (except the oil) and grind into a paste.
  5. If your mixture is very dry you may mix in an egg at this point.
  6. Place a baking dish with 2 tblp of olive oil into the oven and heat to 220
  7. While the oven is heating, roll your falafel mix into little balls.
  8. Heat the other 2 tbsp of oil in a large frying pan and fry the falafel balls over high heat, turning often, until all the sides are sealed.
  9. WARNING, the next step involves hot oil. Stand clear and use oven gloves.
  10. Transfer the sealed falafel into the baking dish and oven fry for 10-15 minutes, or until golden brown, shaking the dish often.
  11. Serve hot.