Middle EasternLunchHigh Protein

Chickpea & Oats Falafel Recipe

Name: Chickpea & Oats Falafel Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 cup kabuli chana (white chickpeas) - soaked for 8 hours; 60 grams instant oats (oatmeal); 1 tablespoon all purpose flour (maida); 2 cloves garlic - chopped; 4 sprig parsley leaves - chopped (you can also use coriander); 1 teaspoon cumin powder (jeera) - roasted; salt - to taste; black pepper powder - to taste; sunflower oil - as required

A high protein Middle Eastern recipe with kabuli chana (white chickpeas) - soaked for 8 hours, instant oats (oatmeal), all purpose flour (maida). Ready in 50 min, serves 4.

Curated byKavya Sharma🇮🇳

Calories

515kcal

Estimated Cost

₹225-375

Carbs52g

Protein19g

Fats26g

Servings Scaler

Instructions

15 steps

1
To begin making the Chickpea & Oats Falafel Recipe, we will first cook the soaked chickpeas until it is very soft
kabuli chana (white chickpeas) - soaked for 8 hours(1 cup)instant oats (oatmeal)(60 grams)
2
I personally like to use a pressure cooker
3
Click here to see how to cook chickpeas in a pressure cooker
4
You will know the chickpeas is cooked well, when you press it between your fingers, it will mash up
5
The next step is to proceed to make the falafel
6
Combine the oats, all purpose flour, garlic, parsley, cumin powder, pepper powder, salt, and the cooked chickpeas in a food processor
instant oats (oatmeal)(60 grams)all purpose flour (maida)(1 tablespoon)cloves garlic - chopped(2)sprig parsley leaves - chopped (you can also use coriander)(4)cumin powder (jeera) - roasted(1 teaspoon)salt - to tasteblack pepper powder - to taste
7
Blend to make a coarse thick paste
8
Check the salt levels and adjust to suit your taste
salt - to tasteblack pepper powder - to taste
9
Divide the falafel batter into small portions of the size of a ping pong ball and flatten them slightly
10
I used a Kuzhi Paniyaram pan to fry the falafels and the result is very similar to the deep fried ones
11
Add a half a teaspoon of oil into each of the cavities, place the shaped falafel into the cavities and pan fry them until it is crisp and browned on both sides
12
Add few more drops of oil when you flip over to fry them on the other side
13
This will help in getting the even color for the falafels
14
You can alternatively, heat oil for deep-frying and deep fry these falafels until browned evenly on all sides
15
Serve the Chickpea Oats Falafel along with Lemon Coriander Hummus and Tabbouleh and Pita bread for a wholesome weeknight dinner
instant oats (oatmeal)(60 grams)

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Recipe Source: archanaskitchen.com

Middle EasternLunchHigh Protein

Chickpea & Oats Falafel Recipe

A high protein Middle Eastern recipe with kabuli chana (white chickpeas) - soaked for 8 hours, instant oats (oatmeal), all purpose flour (maida). Ready in 50 min, serves 4.

Curated byKavya Sharma🇮🇳

Cook Time50 min

Calories

515kcal

Est. Cost₹225-₹375

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

52g(40%)

Protein

19g(15%)

Fats

26g(45%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

15 steps

1
To begin making the Chickpea & Oats Falafel Recipe, we will first cook the soaked chickpeas until it is very soft
kabuli chana (white chickpeas) - soaked for 8 hours(1 cup)instant oats (oatmeal)(60 grams)
2
I personally like to use a pressure cooker
3
Click here to see how to cook chickpeas in a pressure cooker
4
You will know the chickpeas is cooked well, when you press it between your fingers, it will mash up
5
The next step is to proceed to make the falafel
6
Combine the oats, all purpose flour, garlic, parsley, cumin powder, pepper powder, salt, and the cooked chickpeas in a food processor
instant oats (oatmeal)(60 grams)all purpose flour (maida)(1 tablespoon)cloves garlic - chopped(2)sprig parsley leaves - chopped (you can also use coriander)(4)cumin powder (jeera) - roasted(1 teaspoon)salt - to tasteblack pepper powder - to taste
7
Blend to make a coarse thick paste
8
Check the salt levels and adjust to suit your taste
salt - to tasteblack pepper powder - to taste
9
Divide the falafel batter into small portions of the size of a ping pong ball and flatten them slightly
10
I used a Kuzhi Paniyaram pan to fry the falafels and the result is very similar to the deep fried ones
11
Add a half a teaspoon of oil into each of the cavities, place the shaped falafel into the cavities and pan fry them until it is crisp and browned on both sides
12
Add few more drops of oil when you flip over to fry them on the other side
13
This will help in getting the even color for the falafels
14
You can alternatively, heat oil for deep-frying and deep fry these falafels until browned evenly on all sides
15
Serve the Chickpea Oats Falafel along with Lemon Coriander Hummus and Tabbouleh and Pita bread for a wholesome weeknight dinner
instant oats (oatmeal)(60 grams)