Alsace - Lorraine King - Gluten free baking - Faversham Alsace - Lorraine King - Gluten free baking - Faversham Alsace - Lorraine King - Gluten free baking - Faversham Alsace - Lorraine King - Gluten free baking - Faversham

The art of traditional and continental gluten free baking

Vegan Falafel

Ingredients

200g dried chickpeas or dried broad beans soaked overnight
3/5 cloves of garlic according to your taste
1 onion finely chopped
1 heaped teaspoon cumin
1 x heaped teaspoon ground coriander
1 x red chilli finely chopped
¼ teaspoon black pepper
¾ teaspoon sea salt
1 x bunch of coriander roughly chopped
1 x pan of hot oil / shallow or deep fry or deep fat fryer

Method

  1. Rinse the chickpeas in plenty of fresh waster (until water runs clear)
  2. Place the chickpeas into a food processor or blender along with all the other listed ingredients.
  3. Blend until a paste {this can be rough or smooth according to your taste}
  4. Use 2 x dessert spoons to mould the paste into ping pong ball sized shapes.
  5. Heat oil until hot and place the falafel paste balls into the hot oil carefully, fry until golden all round
  6. Falafels can be served with pitta bread and tzatziki they are great as a starter, with salads and packed lunches.

 

Photos: SMS Services

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