250 grams of chickpeas
1 Large handful of parsley rinsed
1 carrot in smaller pieces
5 fat garlic
1 teaspoon chili flakes
2 teaspoon cilantro seeds
2 teaspoon cumin sauce
2 teaspoon of Himalayan salt
1 teaspoon baking soda
3 teaspoon of raspberry seeds
Olive oil for brushing
What to do
Chickpeas are soaked 10-12 hours, water is poured removed and they are rinsed thoroughly and drained. Chickpeas should not be cooked, this is important.
Blend all the dry food in a food processor, (chili, coriander, cumin, salt, baking soda and flea seed shells) and blend for a short time.
Then add carrot, mustard, garlic and parsley arrive, and gradually the chickpeas. Blend to a thick mash, with the consistency like a raw minced meat. Depending on the size of the food processor, do it twice.
Preheat the oven to 200 degrees, and place parchment paper on a baking sheet.
Form small balls of falafel mash and place them on the baking sheet. The amount should be enough to cover a whole baking sheet, which is very good, as they can be stored in the freezer.
Brush the balls with oil and bake them for approx. 20-25 minutes at 200 degrees.
Serve them, either with a little salad, with a yogurt dressing, or a classic Middle Eastern Za’atar.
As said, they are freeze-suitable, just take the desired amount 1 hour before and heat them at 150 degrees approx. 10-15 minutes and they are ready for serving.