Gluten Free Falafel
Falafel is one of those foods that so many of us often shy away from making from scratch, despite the fact that they are ridiculously simple to make and take no time at all to cook! The only catch is the overnight soaking of the chickpeas, but all that really requires is a little bit of meal planning and a bowl of cold water, not so hard after all eh!
These taste amazing served up in wholewheat pita bread with salad. I also mixed together some soya yogurt (sugar free variety), with a bit of tahini, lemon juice, salt, chopped cucumber and fresh mint. It was a delicious accompaniment to the falafel. Next time I shall make sure I note down the quantities so that I can share this tzatziki-esque recipe with you but it was one of those spur of the moment ‘I’m-gonna-make-a-condiment’ type of things. But for now, enjoy this falafel, it’s a filling lunch or dinner option and they taste just as good cold the next day, as they do hot!
Gluten Free Falafel
- 250g Dried Chickpeas, Soaked Overnight
- 1/2 Onion (chopped)
- 4 cloves Crushed Garlic
- 1tbsp fresh Chopped Parsley
- 1tbsp fresh Chopped Coriander
- 1 1/2 tsp Gram Flour
- 1tsp Cumin
- 1 tsp Salt
- Pinch of Cayenne Pepper
- Pinch of Black Pepper
- Put all of the ingredients into a food processor and blend until the mixture is mushy
- Take the mixture and form small balls from the mixture using your hands. I like to then slightly squash the balls so that they are not quite a ball but not quite a patty shape
- Heat 2-3cm of vegetable oil in a large saucepan
- Carefully place the falafel into the hot oil in small batches, you don't want the pan to be overcrowded or the falafel to be touching each other
- Cook on each side until they are golden brown all over. You can keep the cooked falafel hot in a warm oven until they have all been cooked
- Serve! These taste great nice and hot but can also be left to cool and enjoyed cold!
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