The recipe makes about 18 – 20 falafels
A versatile recipe, great for a quick lunch with salad or put in a wrap. For a more substantial meal roast some peppers and red onion and add rice
- Food Processor
- 200 g dried chickpeas soaked in water overnight – 12 hours.
- 1 onion, diced
- 1 tsp ground cumin
- ½ tsp ground coriander
- 4 g fresh coriander
- 4 cloves garlic, minced
- ½ tsp baking powder
- 1 lemon zest only
- 15 mint leaves
- 2 tbsp gluten-free flour
- 1 ½ tsp sea salt
- ½ tsp pepper
- Olive oil or 1 cal for frying
- Drain and rinse the chickpeas and put them in a food processor. Use an 'S' blade and pulse a couple of times
- Add in the rest of the ingredients and blend until the mixture forms a soft paste-like consistency. You might have to stop a few times and scrape down the sides of the processor. If the mixture is too dry, add in a couple of tablespoons of water and blend again. You should be able to pick the mixture up and form a ball and it should stick together. This is meant to be a wet, soft mixture.
- Using a tablespoon, spoon some of the mixture out and form it into a ball. If you want larger falafels, you can make them into a patty by pressing them down using the palm of your hand.
- Add the oil or 1 cal to a frying pan. Use just enough oil to cover about half of the falafel.
- Put the pan on a high heat and wait for the oil to heat up. Add a test falafel to see if it starts to sizzle, if it does the oil is hot enough. Reduce the heat to medium-high.
- Put as many balls in the pan that will comfortably fit and fry for about 30 seconds to 1 minute on each side. The mix should make about 18-20 falafels
Note: Don’t use chickpeas from a can. They should be drained and soaked as we’re not cooking them. Tip: Add plenty of water when soaking the chickpeas as they will absorb quite a lot.