These oven-roasted grilled red pepper falafel are maybe even tastier than the classic version. And healthier, cause they aren't fried in oil.
The main thing:
Made by Véronique
Published at 2018-11-15, this recipe is for 4 people and takes 55 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 15-02-2021
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Soak the chickpeas in quite a lot of water overnight. Some recipes use canned chickpeas, but they're quite 'wet' so the falafel won't be as beautiful as you want it to be.
Drain the soaked chickpeas in a colander and let it rest for a while, this way the chickpeas will be even drier. Peel and coarsely chop the red onion and garlic cloves.
Remove the parsley stems and drain the grilled peppers so the falafel won't become too wet. Add chickpeas, garlic, onion, peppers, tahin and parsley to the food processor and create a puree until most larger pieces are gone.
The mixture won't become completely smooth. Transfer the mixture to a large bowl and add the spices, baking soda, lemon zest and flour. Season with pepper and salt.
Pre-heat the oven to 180 degrees celsius or 350 degrees fahrenheit.
Use your hands to create small balls of the dough. The dough is a bit sticky, you can add some more flour if you want but keep in mind it will give your falafel a drier taste.
Transfer the falafel balls to an oven tray lined with parchment paper and bake them for about 25 to 30 minutes. Serve this falafel with an easy yogurt sauce if you like.
Simply combine yogurt with some freshly chopped garlic and lemon juice and season with pepper and salt. Enjoy!