Homemade oven-baked falafel with organic rye flour

Falafels are a beloved Middle Eastern classic, which we present here in a lighter and healthier version – baked in the oven, not fried. The secret to the good consistency in our recipe is the addition of organic whole rye flour, stone-ground, which gives the mixture density and enriches the taste with slight earthy notes.

Ingredients:

• 400 grams chickpeas (cooked, with the water from the jar*)

• 100 grams fresh parsley

• 4 tablespoons organic whole rye flour

• 1 onion and 1 clove of garlic

• Spices: 1/2 tsp cumin, 1/2 tsp black pepper, salt to taste

*Note: If you use homemade cooked chickpeas, add a little water when blending to achieve the correct texture.

Instructions:

1. Prepare the parsley: Wash and clean the parsley thoroughly. For best results, you can soak it in salted water for a few hours beforehand.

2. Blend the base: Put the chickpeas and water in a blender and blend until smooth. Add the cleaned onion, garlic, and parsley, then blend again.

3. Form the mixture: Add the rye flour to the green mixture and blend until it thickens. Finally, season with cumin, black pepper, and salt and mix one last time until a thick, homogeneous paste is formed.

4. Baking: Line a large baking tray with baking paper. Using a tablespoon, shape the falafels, leaving space between them. Bake on a middle rack in a preheated oven at 180°C for about 20 minutes.

5. Serving: Serve warm. Optionally, prepare a quick garlic sauce from yogurt and mayonnaise (in a 2:1 ratio), seasoned with garlic, black pepper, salt, and fresh dill.

Enjoy your meal!