Gluten-Free Emirati Spiced Chickpea Fritters (Falafel)

Ingredients

• 1 cup Dried Chickpeas
• 1/2 cup Fresh Cilantro
• 1/2 cup Fresh Parsley
• 1/2 Onion
• 3 cloves Garlic
• 1 tablespoon Cumin Powder
• 1 teaspoon Coriander Powder
• 1/2 teaspoon Turmeric Powder
• 1/4 teaspoon Cayenne Pepper
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 2 tablespoons Gluten-Free All-Purpose Flour
• 2 cups Vegetable 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. Drain and rinse the soaked chickpeas thoroughly.
2. 2In a food processor, combine the drained chickpeas, 1/2 cup fresh cilantro, 1/2 cup fresh parsley, 1/2 onion, 3 cloves garlic, 1 tablespoon cumin powder, 1 teaspoon coriander powder, 1/2 teaspoon turmeric powder, 1/4 teaspoon cayenne pepper, 1 teaspoon baking soda, 1 teaspoon salt, and 2 tablespoons gluten-free all-purpose flour. Process until you have a coarse mixture. It should not be completely smooth, but have some texture.
3. 3Cover the food processor bowl and refrigerate the chickpea mixture for at least 30 minutes. This helps the fritters hold their shape.
4. 4Pour the 2 cups vegetable oil into a deep fryer or a large heavy-bottomed pot. Heat the oil over medium-high heat until it reaches 350°F (175°C).
5. 5While the oil heats, shape the chilled chickpea mixture into small balls or patties, about 1 to 1.5 inches in diameter. You should have enough mixture for about 12-16 fritters.
6. 6Carefully add the shaped fritters to the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes, turning them occasionally, until they are golden brown and crispy on all sides.
7. 7Using a slotted spoon, remove the cooked fritters from the hot oil. Place them on a plate lined with paper towels to absorb any excess oil. Serve the fritters warm.

Substitutions

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