Ingredients
- 4 pers. -
- 1 can of 540 ml chickpeas, rinsed and drained
- ½ cup fresh Italian parsley (or other herbs to taste)
- 2 French shallots
- 2 cloves of garlic, halved and deveined
- 1 tablespoon of whole wheat flour
- 1 tablespoon of basil olive oil
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- Pepper, to taste
- 1 to 2 tablespoons of chipotle olive oil, for cooking
Preparation
- 10 min. cooking 30 min. -
- Preheat the oven to 350ºF.
- In a food processor, mix all the ingredients (except the olive oil with Mexican spices) and blend until you get a nearly homogeneous dough with some small chickpea pieces remaining.
- Using your hands, shape the dough into about a dozen falafels by making small balls, similar to a stew.
- On a baking sheet lined with parchment paper, brush the olive oil with Mexican spices and place the falafels on it.
- Bake in the oven for 25 to 30 minutes, turning the falafels halfway through cooking
ENJOY YOUR MEAL!
This recipe is a creation by the collaborator of Olives et Gourmandises, Dorothée Buteau-Poulin, nutritionist-dietitian.