Get ready to eat some crispy and flavourful mini falafels that’ll bring you a taste of Middle East! These falafels are the perfect addition to salads and sandwiches, and go well with hummus. Try it with homemade beet hummus, it’s heavenly!
Cooked falafels can be kept in a sealed container (ideally in a glass container) for a few days only. If you want to keep them longer, freeze them.
SIMPLY DELICIOUS: We featured basil and parsley, but you could always use other varieties of fresh herbs. Just keep the same quantities!
Chickpeas or white beans
French shallot, minced
Parsley, coarsely chopped
Hot chili (jalapeno or habanero)
Vegetable oil (for frying)
Transfer the mix into a large bowl. Add the chickpea flour and baking soda. Mix well. Cover and refrigerate for at least 30 minutes.
Using a teaspoon (5 ml), make mini round falafels.
Cook for a few minutes in hot oil. Drain immediately using paper towels.
It’s possible to make these mini falafels in the oven. To do so, baste the balls with a little bit of vegetable oil (or spray oil). Then, cook them in a oven preheated to 220 °C (425 °F) for 12 to 15 minutes.
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