Chickpea Falafel in the Varoma

Ingredients

• 250 g soaked raw uncooked chickpeas (Drain before adding; use soaked uncooked chickpeas, not cooked chickpeas.)
• 1 small onion
• 3 garlic cloves
• 1 bunch parsley
• 1 bunch cilantro
• 1 tsp cumin
• 1 tsp ground coriander
• 0.5 tsp baking powder
• 30 g chickpea flour (If the dough is soft, add more chickpea flour.)
• 800 g water (For steaming in the mixing bowl.)
• salt and pepper (To taste.)
• oil (For greasing the Varoma.)
• plant-based yogurt sauce or tahini (For serving.)

Steps

1. 1

   Place the onion, garlic, parsley, and cilantro in the Thermomix mixing bowl. Chop for 5 seconds at speed 5.

2. 2

   Add the soaked and drained chickpeas, cumin, ground coriander, salt, and pepper to the mixing bowl.

3. 3

   Blend for 20 seconds at speed 6, until the mixture becomes a dough that still has some texture.

4. 4

   Add the chickpea flour and baking powder. Mix for 10 seconds at speed 4.

5. 5

   With damp hands, form the mixture into balls. Grease the Varoma and place the falafel balls inside.

6. 6

   Pour the water into the mixing bowl. Cook for 20 minutes at Varoma temperature, speed 1, until the falafel balls are firm.

7. 7

   Serve the steamed falafel with plant-based yogurt sauce or tahini.

Notes

Use soaked uncooked chickpeas rather than cooked chickpeas so the falafel binds properly. If the dough is too soft, add more chickpea flour. The falafel can also be browned in a pan after steaming. The source does not specify the amount of additional chickpea flour or the pan-browning time and temperature.

Nutrition per serving

• main
• vegan
• dairy-free
• gluten-free
• steamed
• Thermomix
• Middle Eastern
• falafel