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Le Chaudron recipe
Falafels de pois chiches au four
Baked chickpea falafel
⏱ 35 minServes 6Easy160 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
400 g (14 oz)cooked chickpeas, drained
1onion
1 clovegarlic
3 tbspoat bran
2 sprigsparsley
1 tspcumin
2 tbspolive oil
1 pinchpepper
- 400 g (14 oz) cooked chickpeas, drained
- 1 onion
- 1 clove garlic
- 3 tbsp oat bran
- 2 sprigs parsley
- 1 tsp cumin
- 2 tbsp olive oil
- 1 pinch pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Put the drained chickpeas in the food processor with the onion in pieces, the garlic and the roughly picked parsley.
- Pulse into a coarse paste, then add the oat bran, cumin and a pinch of pepper.
- Mix well, then shape small, even balls with slightly damp hands.
- Place on a parchment-lined baking sheet and brush all over with olive oil.
- Bake at 190 °C (375 °F) for 25 min, turning halfway so they brown evenly.
- Serve warm as an appetizer with a plain yogurt sauce brightened with a little lemon and mint.
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