Falafel
Gluten free, vegetarian and vegan, delicious light and fluffy falafel. Enjoy in a wrap, in a salad or on it’s own.
Servings
4people
Passive Time
4hours
Servings
4people
Passive Time
4hours
Ingredients
Instructions
  1. Wash and dry all produce. In a food processor add, garlic, green onions, cilantro, parsley, onion, cumin, salt and pepper. Start food processor, running until everything is combined.
  2. Drain and rinse chickpeas in a strainer. Add chickpeas to food processor, mixing until fully combined.
  3. Transfer mixture into a bowl and add the baking soda and the gluten free flour, folding it in with a spoon.
  4. Cover the bowl with plastic wrap or a beeswax wrap. Place bowl in fridge for 2-4 hours, or overnight.
  5. Line a large baking sheet with parchment paper. Take your bowl out of the fridge.
  6. Take a scoop of the mixture, about 1-2 tbsps worth (we used a medium cookie scoop). Start to roll the mixture into small balls and place on the parchment lined baking sheet. Set aside.
  7. In a medium pot, fill with vegetable oil and heat over medium-high heat.
  8. Once pot is hot starting adding in the falafel balls one at a time, cooking for about 1 minute each. Do not overcrowd the pot because every time you add a ball the temperature will drop.
  9. Once done cooking take out the falafel, straining off excess oil and place on a wire rack with a baking sheet lined with paper towel underneath it catch any oil drips. Repeat until all of the balls have been cooked.
  10. Serve immediately in a warm wrap, as a side dish or in a salad.
  11. ENJOY!
Recipe Notes

*If you have done a large batch and want to keep them warm while cooking the rest, place the wire rack/baking sheet in the oven at 300 degrees F.*