Dairy-Free & Egg-Free Falafel Bites

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 2.54 cm 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 2.54 cm. Heat the olive oil over medium-high heat until it shimmers and reaches 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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