Baked falafel patties
Main courses
These baked falafel patties are a healthier twist on the classic deep-fried version. Packed with chickpeas, herbs, and spices, they're baked to golden perfection for a crispy exterior and soft, flavorful interior.
Recipe: Natural Nordic
Photo: Natural Nordic
Ingredients
- 130g canned chickpeas
- 100g canned lentils
- 1 onion
- 2 garlic cloves
- 1/2 bunch cilantro or other fresh herbs of the season
- 1 tbsp tahini
- 2 tsp cumin
- 1/4 tsp ground black pepper
- 1 tsp Natural Nordic Wild Power powder
- 1 tbsp Natural Nordic nettle
- 40g whole wheat flour
- 5 dl olive or sunflower oil (450g)
Directions
Drain the chickpeas and lentils.
- Finely chop the onion and garlic cloves.
- Chop the fresh herbs.
- In a stick or food processor bowl, combine the chickpeas, onion, garlic, spices, and flour. Add tahini and blend into a coarse paste.
- Transfer the dough to the refrigerator for an hour to marinate.
- Shape the dough into compact patties by hand.
- Heat the oil to 180°C. Fry the patties in batches until golden brown, about 5 minutes each batch.