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

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 1 inch 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 350°F (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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