🍽️ Crispy Oven-Baked Falafel Balls

Name: Crispy Oven-Baked Falafel Balls
Total time: 30 min
Yield: 4 servings
Ingredients: 1 clove garlic; 1.5 bunch parsley (30 g each); 1.5 bunch mint (30 g each); 600 g chickpeas (drained weight; can); 3 tbsp tahini (15 g each; sesame paste); 4 tbsp lime juice; 2 tsp baking powder; 20 g chickpea flour (1–2 tbsp); 40 g sweet corn (drained weight; can); salt; pepper; 1 tsp ground cumin; 3 tbsp pistachio kernels (15 g each); 4 tbsp rapeseed oil; 1 organic lime; 300 g yogurt (3.5% fat); 1 bunch cilantro (20 g each)

502 kcal · 30 min · 4 servings

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Ingredients

1 clove garlic
1.5 bunch parsley (30 g each)
1.5 bunch mint (30 g each)
600 g chickpeas (drained weight; can)
3 tbsp tahini (15 g each; sesame paste)
4 tbsp lime juice
2 tsp baking powder
20 g chickpea flour (1–2 tbsp)
40 g sweet corn (drained weight; can)
salt
pepper
1 tsp ground cumin
3 tbsp pistachio kernels (15 g each)
4 tbsp rapeseed oil
1 organic lime
300 g yogurt (3.5% fat)
1 bunch cilantro (20 g each)

Instructions

1. Peel the garlic clove.
2. Wash the fresh herbs under running water.
3. Shake the herbs dry and pluck the leaves off the stems.
4. Rinse the chickpeas in a colander.
5. Let the chickpeas drain well.
6. Place the chickpeas, garlic, herbs, tahini, two tablespoons of lime juice, and baking powder into a bowl.
7. Puree the ingredients into a mixture that you can shape.
8. Check the consistency of the mixture.
9. If the mixture is too wet, stir in some chickpea flour.
10. Rinse the corn in a colander.
11. Let the corn drain.
12. Chop the corn roughly.
13. Knead the chopped corn into the chickpea mixture.
14. Season the mixture with salt, pepper, and cumin.
15. Form about 32 small balls from the mixture.
16. Chop the pistachios finely.
17. Roll each falafel ball lightly in the pistachios.
18. Preheat the oven to 200 degrees Celsius (convection: 180 degrees Celsius, gas: level 3).
19. Place the balls on a baking sheet.
20. Bake the falafel for 20 to 25 minutes until golden brown.
21. Rinse the lime under hot water.
22. Dry the lime.
23. Grate the peel of the lime.
24. Squeeze the juice of the lime.
25. Mix the lime zest and juice with the yogurt.
26. Wash the coriander under running water.
27. Shake the coriander dry.
28. Chop the coriander.
29. Take two-thirds of the chopped coriander leaves.
30. Stir the coriander into the yogurt mixture.
31. Season the yogurt sauce with salt and pepper.
32. Place the falafel and yogurt sauce on the plates.
33. Sprinkle the falafel with the remaining coriander.

Nutrition per serving

kcal: 502
Protein: 20 g · Fett/Fat: 29 g · Carbs: 39 g