Falafel (Gluten Free/ Vegetarian)

Step into Spring!

RECIPE: Gaggenau

SERVES: Makes approx 20

APPLIANCE: Food Processor / Induction Hob

COOKING TIME: 20 mins Prep / Cook 4-6 mins

DIFFICULTY: Medium

 

INGREDIENTS

• 400g can of chickpeas, drained and rinsed • 1 medium onion, roughly chopped

• 1 tsp garlic paste • 1 1/2 tsp ground cumin

• 1 tsp ground coriander • 1 bunch coriander

• 1 bunch flat leaf parsley • 1 medium egg, beaten

• 50g gluten free flour (we used Doves Farm)

• Sunflower oil for frying

 

Method

  1. Put the chickpeas, onion, garlic paste, ground cumin and ground coriander into a food processor and pulse until just combined. Add the fresh herbs and pulse again to form a slightly rough puree.

  2. Transfer the chickpea mixture into a bowl and add the flour and egg. Mix well and season with salt and pepper.

  3. Form the mixture into approximately 20 walnut sized balls and place on a tray lined with baking parchment.

  4. Pour the oil into a large deep non-stick pan until 1cm deep. Place over a medium heat and when the oil is hot, fry the falafel in 2-3 batches for 2-3 minutes on each side until nicely browned and hot throughout.

  5. Drain the falafel on kitchen paper as soon as each batch is ready. Keep warm in the warming drawer until ready serve.

  6. Serve with minted a yoghurt sauce as a canape or with pitta bread and salad as a light lunch.