Crispy Chickpea Balls (Print Version)
# Ingredients:
→ Falafel
01 -
1/2 teaspoon baking powder
02 -
1 small onion, cut into chunks
03 -
1 cup packed cilantro leaves
04 -
1 can (425g) chickpeas, drained and rinsed
05 -
1 cup packed parsley leaves
06 -
4 garlic cloves, minced
07 -
1 tablespoon olive oil
08 -
1/2 teaspoon salt
09 -
1 teaspoon coriander powder
10 -
1/4 teaspoon pepper
11 -
1 teaspoon ground cumin
12 -
1 tablespoon fresh lemon juice
13 -
2 tablespoons tahini
→ Tzatziki Sauce
14 -
Salt and black pepper to your taste
15 -
1/2 cucumber, grated and all the extra liquid squeezed out
16 -
1 tablespoon lemon juice
17 -
1 clove garlic, minced
18 -
1 cup plain Greek yogurt
→ For Serving (Optional)
19 -
Fresh veggies
20 -
Pita bread
# Instructions:
01 -
Heat your oven to 200°C and get a baking tray ready by covering it with parchment paper.
02 -
Throw the chickpeas, parsley, cilantro, garlic, onion, cumin, coriander, baking powder, salt, and pepper into a food processor. Blend them until combined but leave a bit of texture.
03 -
Pour in the tahini, olive oil, and lemon juice, then blend again until everything sticks together nicely.
04 -
Scoop up the mixture with your hands and form little patties or balls (2-5 cm wide), then lay them out on the baking tray.
05 -
Bake the falafel for 20-25 minutes, flipping them over halfway, until they get golden and crispy.
06 -
In the meantime, mix the Greek yogurt, cucumber, minced garlic, lemon juice, salt, and pepper in a bowl. Stir until smooth.
07 -
Dish out the hot falafel with tzatziki on the side. Toss in some pita bread and fresh veggies if you'd like.
# Notes:
01 -
To maintain a good texture, make sure both the chickpeas and grated cucumber are well dried.
02 -
You can store the falafel mix in the fridge for up to a day before baking.