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Black chickpea falafel with herbs
ingredients
servings
6
Chickpeas
300 oz
Onions
1 unit
Garlic
4 wedges
Parsley
10 sprigs
Fresh mint
5 sprigs
Fresh thyme
5 sprigs
Friggitello peppers
2 unit
Cumin seeds
2 teaspoons
Coriander seeds
2 teaspoons
Salt
2 teaspoons
Chickpea flour
6 spoons
Bicarbonate
1 teaspoon
Extra virgin olive oil
to taste
second courses from world
Black chickpea falafel with herbs
Black chickpea falafel with herbs
ready in
13 hours 20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Herbal black chickpea falafels are a revisitation of the classic falafel, delicious, naturally gluten-free and vegan meatballs.
preparation
step 1
Soak the chickpeas in a large bowl for at least 12 hours. I generally leave them all night, and then prepare falafels the next day.
step 2
After this time, drain the chickpeas well and rinse them. Pour them into the mixing bowl and add the chopped onion and garlic, salt, spices, friggitelli and aromatic herbs.
step 3
Blend all the ingredients with intermittence to obtain a compound with a sandy consistency.
step 4
Transfer the falafel mixture into a large bowl, then add the chickpea flour and baking soda. Mix well, cover with plastic wrap and leave to rest in the refrigerator for at least 30 minutes.
step 5
Retrieve the dough and shape the balls more or less the same size. You can choose whether to create balls or flattened meatballs, but remember to be very delicate: the dough is still quite fragile.
step 6
Arrange the falafels on a baking sheet lined with parchment paper, lightly greased then sprinkle the surface with little other oil (I usually help myself with a brush).
step 7
Bake the falafels in a static oven at 220 ° C for 15 minutes, then turn them over and continue cooking for another 5 minutes. Serve them still warm.
