Home Recipes The best salad recipes Broccoli Falafels Close Avantages exclusifs Deviens membre BPT+ pour ajouter une recette en favori et profiter d'une foule d'autres avantages! Deviens membre BPT+ Broccoli Falafels Quick access Ingredients Preparation Comments Ingredients Preparation Comments By: Hubert Cormier, Ph.D., docteur en nutrition Preparation 25 min Cooking 20 min Refrigeration 0 min Freezing 0 min 20 falafels Piece of cake (easy) Quick access Ingredients Preparation Comments Ingredients Preparation Comments Dietary restrictions Categories Main dishes Like it? Share it! Broccoli Falafels Nutritious Broccoli Bites Did you know you could use vegetables to make falafels? Many people find broccoli boring, but you absolutely adore it? That’s excellent news! It’s in fact one of the most nutritious dark green vegetables. If you decide to buy broccoli, make sure not to waste any parts! Eat the florets raw with a dip (add them to your vegetable plate!) or steam them to make a side dish. Grate the stems and use them in recipes, such as this coleslaw. You can even make spirals from the stems. BPT recommends this unexpensive tool, that’s super handy to make spirals. Our broccoli falafels are oven-baked, which makes them crispy like they were fried! SIMPLY DELICIOUS: Here are other vegetarian recipes! BBQ Pulled Jackfruit Tacos Beet hummus Chickpea Salad Wrap Like it? Share it! Bonà savoir Legumes in your green falafels If you use canned legumes, the recipe can work, but you’ll necessarily have to cook your falafels in the oven. Otherwise, they will tend to break when being fried in oil. That’s because canned legumes are cooked and contain a lot of water. Ingredients Switch to cook mode Metric Imperial Dry chickpeas - 1 ⅓ cup 325 mL To discover! Dry lima beans - 1 ⅓ cup 325 mL To discover! Broccoli stems, grated - 1 cup 250 mL To discover! French shallot - 1 1 To discover! Bunch of flat-leaf parsley - 1 1 To discover! Cilantro - A few leaves A few leaves To discover! Cumin - 1 tablespoon 15 mL To discover! Panko breadcrumbs - 1/4 cup 60 mL To discover! Crushed pistachios - 1/4 cup 60 mL To discover! Greek yogurt, drained - 1/3 cup 80 mL To discover! Preparation Switch to cook mode Step 1 Rehydrate the chickpeas and lima beans during 24 hours in a large bowl filled with cold water. Step 2 Preheat the oven to 375 °F (190 °C). Step 3 Drain the legumes. Pat them dry with a paper towel. Step 4 Mix all the ingredients in a blender. Step 5 Then, make ping-pong-sized balls. If the preparation is too sticky, add a bit of panko breadcrumbs. Step 6 Finally, cook the falafels in the oven for about 20 minutes, turning them each 5 minutes. Like it? Share it!
