preparation

Soak the chickpeas in water, ideally one day before preparing the falafel. Rinse and drain these the next day. Then mix with the onion, garlic, flour, salt, as well as myAROMA lime and almond in a blender until a semolina-like consistency is achieved. Add spices and mix again. Mix in the parsley, cover the dough and let it rest for about an hour. 

Preheat oven. Line the baking tray with baking paper. Form the falafel dough into balls the size of a walnut and place them on the tray. Drizzle the falafel with a little olive oil and bake for approx. 20-25 minutes at 180 °C top/bottom heat in the middle tray until they are golden brown. Turn the falafel after about 10-12 minutes