Ingredients:

• 1 cup of dried chickpeas, soaked for 24 hours
• 2 small – medium onions, roughly chopped
• 3 cloves of garlic, minced
• 1 bunch of fresh parsley
• 1 bunch of fresh cilantro (can substitute with more parsley if you don’t have on hand)
• 2 tsp of cumin seed powder
• 2 tsp of coriander seed powder
• 1 tbsp of lemon juice
• 2 tbsp of oat flour (certified gluten free if needed)
• 1/2 tsp of baking soda
• salt, to taste
• vegetable oil for frying

 

Instructions:

• Drain the soaked chickpeas and rinse them.
• Add half of the chickpeas, parsley, cilantro, garlic and onion to a food processor and blend until you get a paste that’s not completely smooth but holds together; place the mixture in a bowl and repeat the process with the other half of the ingredients.
• Add the cumin and coriander powders to the ground chickpea mixture along with the lemon juice, oat flour, baking soda and salt and mix until well combined.
• Grab a bit of mixture, form the falafel balls and place them on a plate.
• Fill a non-stick pan with vegetable oil (enough to cross over the falafel while frying) and allow it to get hot. Use a slotted spoon to place the falafel in the oil and to take it out when done.
• Fry the falafel until deeply golden brown and crispy - this will only take about a minute so don’t walk away. Only fry 2 to 3 falafels at once so that the oil temperature doesn’t go down.
• Drain on a paper towel lined plate and continue until you finish all the falafel.
• Serve it in salads with yoghurt or tahini sauce or with pita bread for a more traditional take.