Falafel
Recipe found on Minimalist Baker's site. She adapted it from Tori Avey and I've made a few changes of my own. Beautiful, gluten-free, and vegan!
Ingredients
- 1 ½ cups dry garbanzo beans (chickpeas)
- ½ cup parsley chopped
- ½ cup onion chopped
- 7 cloves garlic
- 2 Tablespoons gluten-free flour blend
- 1 ½ teaspoon sea salt (or to taste)
- 1 Tablespoon ground cumin
- 1 pinch ground cardamom
- 1 teaspoon ground coriander
- 1 pinch cayenne powder (optional)
- avocado oil or other high-smoke point oil for frying
Instructions
- Rinse uncooked chickpeas in a fine mesh strainer and put in a large bowl. Cover with water and let soak for 8-12 hours or overnight. Drain and rinse again and put them in a large pot. Cover with water and bring to a boil. Boil 1 minute, then cover, remove from heat, and let set for 1 hour. Drain and rinse. Then pour them out onto a clean kitchen towel and dry them using another towel.
- Put parsley, onion, and garlic in the bowl of a food processor. Mix well.
- When the chickpeas are slightly cool, add them to the food processor with rest of the ingredients. Mix to combine thoroughly, scraping down the sides of the bowl as needed. This step will take some time so don't give up too soon! The mixture should be almost like a paste with only tiny pieces of chickpeas and herbs.
- Scoop out golf-size balls of the mixture and form them into patties.
- Heat a large stainless steel or cast iron skillet over medium to medium high heat. Add enough oil to create a thin layer on the bottom of the pan. Put as many falafel in as will comfortably fit, allowing a little space between them. Cook until the bottoms are brown, then flip them over, adjusting the heat as needed and adding more oil to keep the pan from smoking.
- Serve with tzatziki sauce on salad or in pita (gluten-free!)Bon Appetit!
- If you need to freeze leftovers, reheat in 375-degree oven until warmed through.
Tried this recipe?Let us know how it was!