- 1 cup dried chickpeas* (soaked in water overnight – 12 hours)
- 1 onion, diced
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander / cilantro
- 1 cup fresh coriander
- 4 cloves garlic, minced
- ½ teaspoon baking powder
- Zest of one lemon
- 15 mint leaves
- 2 tablespoons gluten-free flour (or all-purpose flour)
- 1½ teaspoons salt
- ½ teaspoon pepper
- Oil, for frying
- The next day, drain and rinse the chickpeas and add them to a food processor with an S blade and pulse a couple of times.
- Add in the rest of the falafel ingredients and blend until it forms a soft paste-like consistency. You may need to stop a couple of times to scrape down the sides. If it’s too dry, add in a tablespoon of water and blend again. You should be able to pick it up and form a ball, and it should stick together. It’s meant to be quite a wet, soft mixture. As long as it sticks together, they will be fine.
- Using a tablespoon, spoon out some mixture and form it into a ball. You can make them more into a patty if you wish by pressing them down with your palm.
- Add oil to the frypan, just enough for the oil to cover around half the falafel. I didn’t put how much oil as it depends on how shallow your frypan is.
- Put the pan on high and wait until the oil warms up. I usually just hover my hand over the top of the pan to see how hot it is. Once it’s quite warm, add in a test falafel to see if it starts to sizzle and fry straight away. If it does, it’s ready. If not, wait until it does. Once it’s ready, reduce heat to medium-high.
- Add as many balls into the pan as you can comfortably fit, and fry for about 30 seconds to a minute on either side. When flipping, be careful not to splash oil everywhere. Repeat until they are all done. The mix should make around 18-20 falafels.
- Use them in a wrap, salad, or bowl.
Chickpeas: The chickpeas should not come from a can. They should be dried and soaked as we won’t cook them. When soaking, make sure you add plenty of water as they absorb quite a lot of it.
- Diet: Vegan