Falafel

Name: Falafel
Yield: 15 balls
Cuisine: South African
Ingredients: 2 cans chickpeas in brine; 1 onion; 30 g coriander; 5 ml paprika; To taste salt; To taste peppercorns; As needed Spray and Cook or olive oil

Shandré Goss-Ross @shandre

Pretoria, Gauteng, South Africa

I love chickpeas as they are drought resistant. I also use the the brine to make aquafaba meringues.
#celebrateorganic

Shandré Goss-Ross @shandre

Pretoria, Gauteng, South Africa

I love chickpeas as they are drought resistant. I also use the the brine to make aquafaba meringues.
#celebrateorganic

Saved

Ingredients

15 balls

2 canschickpeas in brine
1onion
30 gcoriander
5 mlpaprika
To tastesalt
To tastepeppercorns
As neededSpray and Cook or olive oil

Saved

Steps

1

Chop onion roughly.
2

In a food processor add drained chickpeas, coriander, onion, paprika and salt and blend into a coarse texture
3

Preheat oven to 180°C. Spray and Cook or grease pan with olive oil. Form balls (meatball size) and place on baking sheet.
4

Bake falafals for 30-40 minute or until golden. Turning them every 10 minutes.
5

Enjoy😛