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Oven baked Falafel with oats and pumpkin seeds


  • ingredients for the spicy mayonnaise





Chop the garlic, coriander, parsley and fennel seeds in a food processor, using the blades.


With your hands, form balls of about 3cm in diameter, place them on a baking sheet and brush them one by one with extra virgin olive oil.


Using a combination oven, bake them for 15 minutes in steam+convection mode at 180°C, then for 10 minutes in convection mode, again at 180°C, and finally for 5 minutes using the grill function.


Pour the soya milk, olive oil, lemon juice, garlic, chilli pepper in oil and smoked paprika into a tall glass. Blend with an immersion blender, add salt and carry on blending, pouring in the sunflower seed oil until the mayonnaise forms peaks.


Oven baked Falafel with oats and pumpkin seeds

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Adjust Servings:
400g cooked chickpeas
20g pumpkin seeds
20g breadcrumbs
20g oat flakes
1/2 clove garlic
3g fine whole salt
fresh parsley
coriander parsley
fennel seeds optional
ingredients for the spicy mayonnaise
50ml soya milk pure
150ml sunflower seed oil
6ml extra virgin olive oil
6ml lemon juice
2g fine whole salt
1 teaspoon chilli pepper in oil
1 teaspoon smoked paprika
1g garlic

Martino Beria

Martino Beria

Martino Beria is an Italian chef, graduated in Food Science and Gastronomy, specialized in plant based cuisine. He is also an author and consultant for restaurants and food companies.

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