Gluten-Free Falafel Bites

Ingredients

• 1 cup Dried Chickpeas
• 0.25 cup Chickpea Flour (Besan)
• 0.5 cup Onion
• 2 cloves Garlic
• 0.25 cup Cilantro
• 0.25 cup Parsley
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 0.5 teaspoon Baking Soda
• 0.5 teaspoon Salt
• 2 cups Vegetable Oil

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

Instructions

1. 1The day before you plan to cook, place the 1 cup of dried chickpeas in a large bowl and cover them with plenty of cold water. Let them soak for at least 12 hours or overnight.
2. 2After soaking, drain the 1 cup of chickpeas in a colander and rinse them thoroughly under cold running water.
3. 3In a food processor, combine the drained chickpeas, 0.25 cup of chickpea flour, 0.5 cup of onion, 2 cloves of garlic, 0.25 cup of cilantro, and 0.25 cup of parsley. Add the 1 teaspoon of cumin, 1 teaspoon of coriander, 0.5 teaspoon of baking soda, and 0.5 teaspoon of salt. Process the mixture until it is finely ground but still has a little texture, not completely smooth.
4. 4Scoop out portions of the mixture and roll them between your palms to form small balls or flatten them into small patties, about 2.54 cm in diameter.
5. 5Pour the 2 cups of vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 175°C.
6. 6Carefully add the formed falafel to the hot oil, being careful not to overcrowd the pot. Fry the falafel in batches for about 3 to 5 minutes, or until they are golden brown and crispy on all sides. Use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain any excess oil.
7. 7Serve the falafel bites warm.

Substitutions

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