Ingredients

250 grams of chickpeas

1 Large handful of parsley rinsed

2 shallots

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.