I’m sharing my secret today guys on how to make the best healthy falafel without having to soak chickpeas. No falling apart, not soggy – crisp on the outside and moist in the centre. Snuggle in. Here goes…
These healthy Baked Pea Falafel are so tasty and perfect if you’re looking for a summery update to your traditional falafel. Adding the petit pois (better than garden peas in my opinion but you can use either) adds a wonderful sweetness that i’m so in love with. Couple this with lots of fresh parsley, mint, spices, tahini and lemon zest, they’re packed full of flavour and actually good for you!
How to make the best Baked Pea Falafel without soaking dried chickpeas for 12 hours!
Don’t have time to soak chickpeas for hours or only have a tin on hand? I hear you. These vegan baked falafel don’t require you to soak any chickpeas. They use tinned chickpeas.
You’re probably going yes but this causes my falafel to be a bit wet and fall apart. I have a solution for you today guys. It takes 10 minutes and 100% worth it.
Want to know what it is?
- PAT THE CHICKPEAS + PEAS in kitchen roll to first dry
- DRY OUT THE CHICKPEAS + PEAS in the oven for 10 minutes (180C/ 160 fan) then allow to cool
- Add 2 tbsp of chickpea flour to the mix
A combination of these three things will result in the perfect pea falafel texture that holds together perfectly and is a little crisp on the outside and soft in the centre.