Maher’s Recipe for healthy Lebanese Falafel from the Oven.
Here are some key details for a perfectly tasty and healthy falafel:
For the preparation of falafel and hummus I use only fresh leblebije or nut. It is necessary to soak it in cold water with the addition of salt and a little baking soda for 12-24 hours.
250 g of chickpeas or chickpeas is enough for 16 delicious falafels from the oven, and 300 g for 20 pieces.
I will not write other weights or quantities, because add them to your own taste. - chopped red and garlic - fresh parsley and mint (the more the better) - lemon juice (to taste) - extra virgin olive oil - sea salt - freshly ground pepper (black or a combination) - ginger, turmeric, cumin, coriander and cinnamon.
Put chickpeas / chickpeas, olive oil, salt and pepper in a blender with the addition of fresh lemon juice.
Separately blend or finely chop red and garlic, fresh parsley and mint.
Combine all this into one mixture and add the other spices. From the above mixture, form mini burgers (the thinner the better) 1-2 cm thick and arrange them on a baking tray lined with baking paper.
Make sure that there is enough space between the falafels so that they can be baked on all sides and you can turn them over.
Now comes the most important part, and that is that you have to or need to bake them at the highest temperature that your oven can reach.
I baked them for 20 minutes, 10 on each side, at 270 C.
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