OVEN BAKED FALAFEL WITH GINGER
Enjoy a taste of the Levant in just minutes with this simple and absolutely gorgeous oven baked falafel recipe.
An Easy-Peasy Recipe for a Levantine Classic
It’s strange that although falafels, the famous Levantine dish, can be found almost everywhere in sandwiches, most of us never consider making them at home. Perhaps it’s because we believe that making them from scratch is difficult and requires special ingredients. While it is true that traditional falafels can take up to a day to prepare, with soaking the chickpeas and all the other steps involved, fear not, for I have a recipe that is easy-peasy to follow. With this recipe, I’ll show you how to make delicious falafels quickly and easily, perfect for a quick and satisfying meal.
A personal touch from my Lebanese friend Thérèse
This recipe comes from my good friend Thérèse, who is Lebanese and an expert in making falafels. She has been making them for years, and I have had the pleasure of trying them many times. I have adapted her recipe to make it even easier with a touch of ginger and more accessible, so that everyone can enjoy this Levantine classic at home.
The trouble with falafels? Eating them too quickly!
The only trouble with this dish is that people tend to eat them too quickly, myself included. These little balls of goodness are so addictive and satisfying that it’s hard not to gobble them up in no time. But with this recipe, you can make them at home whenever you want, and enjoy each bite at your own pace.
A bit of history on the origins of falafels
Falafels have a rich and ancient history that goes back thousands of years. Although their exact origins are unclear, they are believed to have originated in Egypt, where they were made with fava beans. Later, they spread throughout the Levant, where they became popular as a street food. Today, they are enjoyed all over the world, and each region has its own version, with different spices and variations on the basic recipe.
Faugères An Indulgent Schist-Based Wine Experience
To complement your oven-baked falafels, I suggest pairing them with a crisp and refreshing Faugères (white) from the Languedoc-Roussillon region which is home to some of the most exquisite wines in the world, and Faugères is no exception. As an Appellation d’origine contrôlée (AOC), Faugères is renowned for its 100% schist-based wines that are as captivating as they are unique.
Unraveling the Complex aromas of Faugères
Faugères is a small appellation and is named after the town of Faugères, but its influence on wine lovers extends far and wide due to the quality of its white and rosé wines. Made with Roussanne grapes, these wines offer a well-balanced, golden color that is sure to impress even the most discerning of palates.
Aromas and Tasting Notes of Faugères
Tasting notes for white Faugères include charming and expressive notes of white flowers, citrus, and white fruits, as well as floral notes and aromas of red berries. In addition, these wines have a beautiful pale, sparkling, and vibrant yellow colour, and a nose of white fruits and white flowers. On the palate, Faugères wines offer a silky and elegant flavour with abundant freshness.
The Grape Varieties of Faugères
Faugères is characterized by Syrah, Mourvedre, and Grenache grapes that are grown on Schist soil. The unique terroir of the region, coupled with the schist-based soil, contributes to the distinctiveness of the wine, adding a layer of complexity to the flavour profile.
A Rich History of Wine-Making in the Languedoc Vineyard
The history of the Languedoc vineyard dates back to the Greeks, who introduced the vineyard in the fifth century BC. The region has since evolved into a renowned wine-making hub, producing some of the most exquisite wines in the world.
From Lebanon to France: Enjoying Falafels with a Glass of Faugères
This wine has a delightful acidity and a subtle fruitiness that pairs well with the aromatic herbs and spices used in the falafels. It’s the perfect way to complete your falafel feast. So why not give it a try and see for yourself just how easy-peasy it can be?
Discover the vibrant and aromatic world of Levantine culinary traditions
You may wish to indulge in mouthwatering recipes :
A superb baba ganoush or an anthentic tabbouleh!
Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it. Be sure to check out my other easy-peasy recipes on the blog for more culinary inspiration!
Happy cooking and bonne dégustation!
Sixtine ;)
OVEN BAKED FALAFEL
Ingredients
- FOR 18 LITTLE FALAFELS
- 1 medium onion
- 3 cm ginger fresh
- 2 garlic cloves
- 1 tsp cumin seeds
- 2 generous handfuls coriander leaves
- 12 mint leaves
- 50 g corn flour
- 5 g baking powder
- 2 eggs beaten
- 1 chili
- 1 generous handful curly parsley leaves.
- 200 g yogurt Activia for me
- 100 g tahini
- 1 lemon juice
Instructions
- Preheat your oven to 210 °C.
- In the bowl of a food processor, put the onion, garlic, parsley, ginger, coriander, chili, mint, chickpeas, cumin and eggs. Blitz until smooth.
- Pour the mixture in a medium bowl and add the flour and baking powder. Combine well.
- By hand, form small balls (golf balls size). Slightly flatten.
- Line a baking tray with baking paper and dispose the falafels.
- Cook for 15 minutes.
- Meanwhile, prepare the sauce combining the yogurt, lemon juice and tahini.
- Serve on its own or with wholemeal tortillas or pita bread.
Notes
