Diet: Gluten and Wheat Free
Cuisine: Middle East
These delicious falafels are our take on the traditional Middle Eastern dish. They are simple to make and are gluten and wheat free and are also suitable for those following a vegetarian diet. Eat them hot with a mixed salad for a tasty light lunch or cold as part of a buffet. You can even pop them in your lunch box for a snack on the go.
- 50ml vegetable oil
- 1 onion - finely chopped
- 2 cloves of garlic - crushed
- 400g canned chickpeas - drained and rinsed
- 2tsp ground cumin
- 2tsp ground coriander
- ½ tsp chilli powder
- Small handful of parsley - finely chopped
- 1 egg - beaten
- 50g gluten and wheat free plain flour (I use Doves Farm)
- Salt and freshly ground black pepper
Pre-heat the oven to 220°C, 200°C fan, gas mark 6.
Heat 15ml of the sunflower oil in a frying pan over a moderate heat and gently sweat the onion and garlic for 4-5 minutes until soft.
Add the spices to the onions and continue to cook for a couple of minutes. Transfer to a mixing bowl. Stir in the chickpeas and using a potato masher, mash the mixture until the chickpeas have been broken down. Stir in the parsley and season. Add the beaten egg and mix using a fork. Take tablespoons of the mixture and mould into small balls with your palms and then roll in the flour, shaking off any excess.
Over a medium heat, put the remaining sunflower oil in a large frying pan and brown the falafels. Transfer to a lined baking tray and bake in the pre-heated oven for 10-12 minutes until golden and crispy.
Serve hot with a mixed salad for a tasty light lunch.