Falafel are – at least from our perspective – the ultimate supplement to just about everything: The soup gets a little more whistling (and looks nicer) with a few balls, the salad is twice as exciting and incidentally make the beads by their high protein content also very fast enough. And: They are really incredibly easy to mix together – because there is not much more to do than to put all the ingredients in the blender.
2 cups chickpeas, cooked
5 tbsp breadcrumbs
3 tablespoons water
1 clove of garlic
4 tablespoons silk tofu
1/2 lemon juice
3 tablespoons of yeast flakes
1 tsp salt
Black pepper from the mill
1 teaspoon cumin
10 leaves of mint
Preheat your oven to 220 ° C convection. The prerequisite for the fast falafel is that you already have cooked chickpeas ready (I always have a huge freezer full of chickpeas, finished boiled – in our consumption absolutely necessary). Otherwise you need to plan a little (much) time for soaking (12 hours) and cooking the chickpeas (45-60 minutes in the normal pot, 20-30 minutes in the pressure cooker).
Put the chickpeas together with the 3 tablespoons of water in the blender and mix them into a thick puree.
Rub the zucchini into large pieces and add them to the chickpeas in the bowl.
Now put the remaining ingredients together in the bowl and mix them into a thick, well-formed paste.
Take a little of the amount and form your chickpea falafel. Depending on how tall you make it, more or less falafel come out.
Place your falafel on a baking sheet and bake it on the middle rail of your preheated oven for the next 30 minutes until it gets a honey-yellow crust and starts to smell nice.
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