Falafel (ve, Gf) Recipe
Our take on this delicious dumpling.
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Ingredients
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Base Ingredients
Method
Preparation
- 1
Soak the Chickpeas
Place the dried chickpeas in a bowl and cover with water. Allow them to soak for at least 8 hours or overnight until they double in size.
- 2
- 3
Add Flour
Transfer the mixture to a bowl and add the gluten-free flour. Mix well until fully incorporated. If the mixture is too wet, add more flour a tablespoon at a time.
- 4
Chill the Mixture
Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes to allow it to firm up.
Cooking
- 5
Shape the Falafel
After chilling, take a tablespoon of the mixture and shape it into small balls or patties.
- 6
Heat the Oil
In a deep frying pan, heat enough vegetable oil over medium heat to submerge the falafel balls. The oil should be hot but not smoking.
- 7
Fry the Falafel
Carefully drop the falafel balls into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown on all sides, about 3-4 minutes per batch.
- 8
Drain and Serve
Using a slotted spoon, remove the falafel from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with tahini sauce or in pita bread with fresh vegetables.
