Dairy-Free & Egg-Free Falafel Bites

Ingredients

• 1 cup Dried Chickpeas
• 1/2 cup Fresh Parsley
• 1/4 cup Fresh Cilantro
• 1/2 medium Onion
• 3 cloves Garlic
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 1/2 teaspoon Baking Soda
• 1 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 tablespoons Chickpea Flour (Besan)
• For frying as needed Olive Oil

Instructions

1. 1Place the 1 cup dried chickpeas in a large bowl and cover with plenty of cold water. Let them soak for at least 12 hours or overnight.
2. 2Drain and thoroughly rinse the soaked 1 cup chickpeas. Pat them dry with paper towels.
3. 3In a food processor, combine the drained chickpeas, 1/2 cup fresh parsley, 1/4 cup fresh cilantro, 1/2 medium onion (roughly chopped), and 3 cloves garlic. Add the 1 teaspoon cumin, 1 teaspoon coriander, 1/2 teaspoon baking soda, 1 teaspoon salt, and 1/4 teaspoon black pepper.
4. 4Process the mixture until it is finely ground but still has a little texture, not a paste. Add the 2 tablespoons chickpea flour and pulse a few times to incorporate it and help bind the mixture.
5. 5Scoop out portions of the mixture and roll them into small balls, about 1-inch in diameter, or flatten them into small patties.
6. 6Pour enough olive oil into a large, heavy-bottomed skillet to reach a depth of about 1 inch. Heat the olive oil over medium-high heat until it shimmers and reaches 350°F (175°C).
7. 7Carefully add the falafel balls or patties to the hot olive oil, being careful not to overcrowd the pan. Fry for 3-5 minutes per side, until they are deep golden brown and crispy all over. Use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain.
8. 8Serve the falafel bites hot with your favorite dairy-free dipping sauce.

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