Ingredients :
- 180 grams dried chickpeas, soaked 6 hours in water then patted dry
- 1/2 white onion, chopped
- 3 clove garlic, peeled
- 1 small handful fresh parsley
- 1 small handful fresh coriander leaf / cilantro
- 2 tbsp gluten-free breadcrumbs
- 3/4 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1/2 tsp ground coriander seed
- 1/2 tsp low-sodium salt
- 1/4 tsp baking powder
- drizzle of lemon juice
Method :
- Place all of the ingredients in a blender / food processor and pulse, scraping the sides down as needed until it forms a kind of dough
- Divide the dough into 8 and roll into balls then flatten them slightly
- Pour 3 inches of oil into a frying pan so that it would come halfway up the falafels but don"t put them in yet
- Heat the oil on a medium heat. Test that it"s hot enough by dropping in a small piece of falafel dough. If it sinks the oil isn"t hot enough. It should sizzle then float if it"s the right temperature, around 190C / 375F
- Place the falafels carefully 4 at a time in the hot oil and fry until browned, then turn and brown the other side. Around 3 - 5 minutes each side
- Drain on kitchen paper before serving with pitta bread, hummus, shredded lettuce and sliced tomatoes
- I have a couple of free-from hummus recipes posted if you"re interested and 1 has no tahini / sesame seeds and I also have a gluten-free pitta posted
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