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.