Home Recipes Peanut-free Mini Falafels Close Avantages exclusifs Deviens membre BPT+ pour ajouter une recette en favori et profiter d'une foule d'autres avantages! Deviens membre BPT+ Mini Falafels Quick access Ingredients Preparation Comments Ingredients Preparation Comments By: Hubert Cormier, Ph.D., docteur en nutrition Preparation 45 min Cooking 15 min Refrigeration 8 h 30 Freezing 0 min 8 servings Piece of cake (easy) Quick access Ingredients Preparation Comments Ingredients Preparation Comments Dietary restrictions Categories Appetizers Like it? Share it! Mini Falafels Green Falafels Filled With Flavours Get ready to eat some crispy and flavourful mini falafels that’ll bring you a taste of Middle East! These falafels are the perfect addition to salads and sandwiches, and go well with hummus. Try it with homemade beet hummus, it’s heavenly! Cooked falafels can be kept in a sealed container (ideally in a glass container) for a few days only. If you want to keep them longer, freeze them. SIMPLY DELICIOUS: We featured basil and parsley, but you could always use other varieties of fresh herbs. Just keep the same quantities! Like it? Share it! Bonà savoir How to cook falafels in the oven It’s possible to make these mini falafels in the oven. To do so, baste the balls with a little bit of vegetable oil (or spray oil). Then, cook them in a oven preheated to 220 °C (425 °F) for 12 to 15 minutes. Ingredients Switch to cook mode Metric Imperial Chickpeas or white beans - 2 cups 360 g To discover! French shallot, minced - 1 cup 170 g To discover! Garlic cloves - 6 6 To discover! Parsley, coarsely chopped - 2 cups 125 g To discover! Fresh basil - 2 cups 50 g To discover! Ground cumin - 2 teaspoons 10 mL To discover! Hot chili (jalapeno or habanero) - To taste To taste To discover! Salt - 2 teaspoons 10 mL To discover! Fresh pepper - ½ teaspoon 2.5 mL To discover! Chickpea flour - ¼ cup 60 mL To discover! Baking soda - 1 teaspoon 5 mL To discover! Vegetable oil (for frying) - To discover! Preparation Switch to cook mode Step 1 Place all the legumes in a large bowl. Cover with cold water and let soak for at least 8 hours at room temperature. The white beans must always be submerged during this step in order to rehydrate them. Rinse and drain. Step 2 In a food processor, grind (pulse) all the ingredients except the chickpea flour and baking soda. Try to get a coarse and grainy texture and not a puree. Tip: Lightly press the mix in your hand. If it sticks together well, it is ready. Step 3 Transfer the mix into a large bowl. Add the chickpea flour and baking soda. Mix well. Cover and refrigerate for at least 30 minutes. Step 4 Using a teaspoon (5 ml), make mini round falafels. Step 5 Cook for a few minutes in hot oil. Drain immediately using paper towels. Like it? Share it!
