Falafels de la Méditerranée

- 4 pers. -

  •  1 can (540 ml) chickpeas, rinsed and drained
  • ½ cup fresh Italian parsley (or other herbs to taste)
  • 2 French shallots
  • 2 garlic cloves, halved and degermed
  • 1 tablespoon of whole wheat flour
  • 1 tablespoon ofolive oil with basil
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • Pepper, to taste
  • 1 to 2 tablespoons ofchipotle olive oil, for cooking


- 10 minutes. cooking 30min. -

  1.  Preheat the oven to 350ºF.
  2. In a food processor, combine all the ingredients (except the olive oil with Mexican spices) and mix until you get an almost smooth dough with more small pieces of chickpeas.
  3. Using your hands, shape the dough into a dozen falafels, making small balls, like a stew.
  4. On a lined sheet pan, brush olive oil with Mexican spices and top with falafels.
  5. Bake for 25 to 30 minutes, turning the falafels halfway through cooking


This recipe is a creation of the collaborator of Olives et Gourmandises, Dorothée Buteau-Poulin, nutritionist-dietitian.

RecettesRecettes huiles d'olive et vinaigres balsamiques

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