A NOMVEX RECIPE
Oven baked falafel
Plant-based2 servings≈ 45 min
Clear quantities, a few steps and an idea for making this meal fit your pantry.
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01 / PREPARE
On the counter
For 2 servings. Edible-portion weights. Legumes are cooked and drained unless stated otherwise.
- Cooked chickpeas320 g
- Onion90 g
- Parsley40 g
- Garlic7 g
- Ground cumin3 g
- Wheat flour35 g
- Olive oil20 ml
Declared allergenic ingredients: cereals containing gluten. Check packaging and possible traces; a substitution may change the allergens.
02 / COOK
Let’s make it
Drain cooked chickpeas and dry them well; chop onion and parsley.
Pulse with garlic, cumin and flour to a coarse paste; shape six patties.
Brush with oil and bake at 210°C for 20–25 minutes, turning halfway.
Your kitchen, your choices.
An original recipe from the NOMVEX editorial collection. Total time is an estimate and varies with equipment, cutting and quantity. Adjust seasoning and check doneness. This page does not provide a nutritional assessment.
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