Gluten-Free Falafel Bites

Ingredients

• 1 cup Dried Chickpeas
• 1/2 cup Fresh Parsley
• 1/4 cup Fresh Cilantro
• 1/2 medium Onion
• 2 cloves Garlic Cloves
• 2 tablespoons Tapioca Starch
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Coriander
• 1/2 teaspoon Baking Soda
• 1 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 tablespoons Olive Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1 cup dried chickpeas in a bowl and cover with plenty of water. Let them soak for at least 8 hours or overnight. Drain and rinse the soaked chickpeas thoroughly.
2. 2In a food processor, combine the drained chickpeas, 1/2 cup fresh parsley, 1/4 cup fresh cilantro, 1/2 medium onion, and 2 cloves garlic cloves. Pulse until the mixture is finely chopped but not a smooth paste.
3. 3Add the 2 tablespoons tapioca starch, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon baking soda, 1 teaspoon salt, and 1/4 teaspoon black pepper to the food processor. Pulse again until all ingredients are well combined into a mixture.
4. 4Scoop out portions of the mixture and roll them between your hands to form small balls or flatten them into small patties.
5. 5Heat the 2 tablespoons olive oil in a 25.4 cm skillet over medium heat, approximately 175°C.
6. 6Carefully place the formed falafel bites into the hot oil. Fry for about 5-7 minutes per side, turning them gently, until they are golden brown and crispy on all sides. Alternatively, you can bake them on a baking sheet in an oven preheated to 190°C for 15-20 minutes, flipping halfway through, until golden brown and firm.
7. 7Remove the falafel bites from the skillet or oven and place them on a plate lined with paper towels to absorb any excess oil. Let them cool slightly for 2-3 minutes before serving.
8. 8Serve the falafel bites hot with your favorite dipping sauce.

Substitutions

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