Gluten-free Falafel

Ingredients

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  1 ½ cup or 360g

• Onions

  Raw

  ½ medium or 55g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  1 cloves, minced or 3g

• Lemon juice

  Raw

  1 tbsp or 15g

• Parsley

  Raw

  2 tbsp or 8g

• Oregano

  Spices, dried

  3 tsp, ground or 5g

• Coriander leaf

  Spices, dried

  1 tbsp or 2g

• Cumin

  Spices, cumin seed

  ¾ tsp, ground or 2g

• Chickpea flour

  (besan)

  2 tbsp or 12g

Directions

1. Heat oven to 180 C. In a food processor, chop the onion and garlic and mix in the olive oil.
2. Add the chickpeas and lemon and blend. Add the parsley, oregano, salt, cumin and coriander and continue blending to a paste.
3. Transfer to a mixing bowl and add the chickpea flour gradually, stirring after each addition. The paste should be thick enough to hold its shape when pressed into a patty.
4. Wet your hands and form the falafel into six or seven patties on a baking tray. Bake for 40 minutes, turning after 20. The patties should start to brown when they are ready.

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