Skip to content
• 1 cup dried chickpeas, refrigerated overnight in water to cover by 2 inches, then drained, or 1 cup canned chickpeas, drained
• 1 small onion, diced (about 1/2 cup)
• 2 cloves garlic, peeled and smashed
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1/2 teaspoon dried red pepper flakes
• 1/2 teaspoon baking soda
• About 6 cups grape seeds oil for frying
* Pinch of cardamom
* 2 Tbs gluten free oat flour
In food processor, combine chickpeas ( rinsed and cooled ) onion, garlic, parsley, cumin, coriander, cardamom, salt, red pepper flakes, cardamom, oat flour and baking soda. Pulse just until finely chopped and crumbly . scraping down sides as needed. This may take up to 4-5 minutes to fully incorporate all of the spices and herbs. You're looking for a near paste with only very small bits of chickpeas and herbs.
Sample a small bit and adjust spices/salt/herbs as needed. Then cover and set in the refrigerator for 1 hour to allow the flavors to meld and the texture to become more firm
In large shallow skillet over moderately high heat, heat 3 inches oil until thermometer registers 350°F.
Using 2 teaspoons or falafel scoop, form mixture into approximately 1-inch-diameter balls or disks. Working in batches of 5, lower carefully into hot oil and fry, turning occasionally, until deep golden brown, about 1 to 2 minutes. Drain on paper towels. Repeat to fry remaining falafel, returning oil to 350°F between each batch.
I love serving falafel with israeli chopped salad and tahini sauce, you can find many different tahini recipe in my website and Israeli chopped salad as well 👩🏻🍳☺️