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+ servings
Falafels and Spicy Ratatouille
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5 from 1 vote

Falafels With Spicy Ratatouille

Course Main Course
Cuisine French, Indian
Keyword baked falafel, cayenne, cayenne pepper, cayenne pepper powder, cayenne powder, falafel, ratatouille, sonoran spice
Servings 4 people
Calories 766kcal



  • 150 gr Dried Chickpeas
  • 1/2 Large Onion chopped
  • Fresh Parsley
  • 1 tsp Salt
  • 1 clove Garlic 1
  • 1 tsp Cumin
  • 1 tsp Baking Powder
  • 4 tbsp Flour
  • Sesame Seeds


  • 50 gr Eggplant
  • 50 gr Zucchini
  • 50 gr Carrot
  • 30 gr Red Bell Pepper
  • 30 gr Celery
  • 30 gr Chopped Tomatoes
  • 100 ml Tomato Sauce
  • 20 gr Onions
  • 1 clove Garlic
  • 2 tsp Cayenne Pepper Powder
  • Oregano, Basil, Salt, and Pepper to taste



  • Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain.
  • Place the drained, uncooked chickpeas and the onions in the bowl of a food processor.
  • Add the parsley, salt, garlic, and cumin. Process until blended but not pureed.
  • Add in the baking powder and 4 tablespoons of the flour, and pulse.
  • Turn into a bowl and refrigerate, covered, for several hours.
  • Form the chickpea mixture into balls about the size of walnuts, roll them in some sesame seeds, and bake them in the oven for about 15 minutes at 180 degrees celsius.


  • All the vegetables should be chopped into 1cm cubes.
  • In a hot pan start by cooking the onions and garlic in hot oil. After 3 minutes, add the carrots and celery and cook for another 3 minutes.
  • Now add the rest of the vegetables and the tomato sauce. and season with all the dry herbs, the salt, the black pepper, and the Cayenne Powder
  • Let it simmer for about 10-15 minutes.


Calories: 766kcal | Carbohydrates: 138g | Protein: 37g | Fat: 11g | Saturated Fat: 1g | Sodium: 3423mg | Potassium: 2282mg | Fiber: 34g | Sugar: 29g | Vitamin A: 10061IU | Vitamin C: 71mg | Calcium: 453mg | Iron: 14mg