Very long I wanted to test the falafel House but the problem is that I hate frying, and Yes, the problem of the open kitchen (but not only…). Certes, These little balls of sweet treats are a little drier in this version in the oven, mais elles ne nécessitent pas de friture. C’est un plat très agréable que vous pourrez déguster en guise d’apéritif, ou en accompagnement d’une bonne salade verte, le tout accompagné d’une sauce blanche au tahini. A tester !
- 1 big box of chickpeas (400 g)
- 1/2 c. c. seeds of coriander
- 1/2 c. c. cumin seeds (or powdered)
- 2 Onion cebette
- 1 clove of garlic
- 1 Nice handful of coriander leaves
- 1 chilli knife point
- salt and pepper
- 1 c. s. sesame seeds (Optional)
- olive oil
- Preheat your oven to 200 °.
- Drain the chickpeas and try to remove maximally transparent skin that surrounds them.
- Place all of the ingredients in a blender, with 1 tablespoon of olive oil, and mix everything until the ingredients are well blended and form a homogeneous paste.
- With your hand, then form little balls of 3 centimetres in diameter. Place them on a parchment covered baking sheet.
- With the help of a brush, brush the top of each small ball.
- Bake for 20 to 30 minutes, until well browned falafel.
- Taste of there out of the oven with a white sauce or save for later...
- Do not wait too much anyway, or do not freeze because they might become dry and then crumble and it would still shame.
Good ap !