200°C · 10-15 minAllergens
Gluten
Selderij
Sesamzaad
Sulfiet
Mosterd
SojaLebanese Falafel
Super healthy and full of flavour, this oven-baked falafel is made from dried chickpeas that I soak overnight. The next day, I blend them finely and mix the chickpeas with fresh herbs, red onion, garlic, sesame seeds, and dried spices like cumin seeds. I also prepare a generous salad with quinoa, fresh herb oil, and crunchy vegetables. Served with Lebanese flatbread and a refreshing garlic dip. 100% plant-based (vegan).
Lebanese Falafel
Cherry tomatoes, cucumber, carrot, iceberg lettuce, celeriac, red onion, radish, rocket, garlic, sweet potato, fresh basil, chives, coriander, parsley, preserved lemon, chickpeas, cayenne pepper, cardamom, cumin seeds, coriander seeds, raisins, sesame seeds, soy milk, soy cream, white quinoa, Lebanese flatbread, Dijon mustard, baking soda, baking powder, xanthan gum, white wine vinegar, pepper and salt, sunflower oil.
Allergens: gluten, mosterd, selderij, sesamzaad, soja, sulfiet.
Microwave
Remove the falafel balls with the baking paper from the dish and heat them uncovered for 2-3 minutes. Add the flatbread and heat uncovered for 30 seconds. Serve with the quinoa salad and the garlic dip (cold).
Oven — 200°C, 10-15 minMarleen's choice
Remove the falafel balls with the baking paper from the dish and heat them uncovered for 8 minutes. Then add the flatbread and heat uncovered for 30 seconds to 1 minute. Serve with the quinoa salad and the garlic dip (cold). Disposable containers cannot go in the oven, transfer to an oven dish.