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33Questions? | ninjakitchen.eu
BAKED FALAFEL
PREP: 30 MINUTES
CHILL: 2 HOURS
COOK: 20 MINUTES
BLADE: TOTAL CRUSHING® & POWER CHOPPING BLADE
MAKES: 6 SERVINGS
CONTAINER: JUG
DIRECTIONS
1 Preheat oven to 220°C. Line a baking sheet with
parchment paper or silicone baking mat.
2 Place the Total Crushing & Power Chopping Blade
into the jug, then add all ingredients except baking
powder and flour, in the order listed (chickpeas,
onion, garlic, parsley, coriander, salt, sriracha and
cumin).
3 Pulse 6 times, then use a spatula to scrape down
the sides of the jug. Add baking powder and
flour, then pulse 6 to 8 times, being careful to
not to over-process.
4 Transfer mixture to a small bowl. Cover and
refrigerate for 2 hours.
5 Using a 4cm ice cream scoop, scoop mixture
into balls and place on prepared baking sheet.
6 Bake falafel for 20 minutes, flipping after
10 minutes.
7 Serve with Pitta Bread (page 26) and Tzatziki
Sauce (page 16).
INGREDIENTS
1 can (400g) chickpeas, rinsed, drained
1 small white onion, peeled, cut in quarters
4 cloves garlic, peeled
15g fresh parsley
15g fresh coriander
1 teaspoon salt
2 tablespoons sriracha
2 teaspoons ground cumin
2 teaspoons baking powder
120g all-purpose flour
MAINS & SIDES
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