Food for the (Gluten Intolerant) Soul

This will make about 40 units

Ingredients:
Step 1:

• 500g dry chickpeas
• Water
• ½ tablespoon bicarbonate soda powder
• Alternative: 2kg canned strained chickpeas

Step 2:

• ½ head large garlic
• 1 onion, quartered
• 100g parsley
• 100g coriander
• 2 tablespoons flour or gluten-free flour
• ½ tablespoon coriander seeds
• ½ teaspoon bicarbonate soda
• ½ tablespoon salt
• ½ tablespoon cumin
• ½ tablespoon sweet paprika
• ¼ tablespoon smoked paprika
• Black pepper, to taste

Step 3:

• Sunflower or vegetable oil for deep frying

Instructions:

Soak the Chickpeas: Pour the dry chickpeas into a large bowl and cover them with about 5cm of cold water and 1 tablespoon bicarbonate soda powder. Let them soak overnight, as they will double in size. Drain and rinse well.

Prepare the Mixture: In a food processor, add the soaked chickpeas and all ingredients from Step 2. Pulse until roughly chopped but still textured. Transfer to a large bowl and mix well.Shape the Falafel: Form the mixture into small balls (about golf ball size) and let them rest for 10 minutes.Adjust Consistency (If Needed):

• Too Wet: Add more flour to the mix.
• Too Dry: Add 3 tablespoons water and 1 tablespoon flour to the mix.

Fry the Falafel: Heat about 5cm of oil in a deep pan to 180°C (350°F). Fry the falafel balls in batches until golden brown and crisp. Drain on kitchen paper.

Serve: Serve warm with pita bread, salad, and your favorite sauces.

Serve with Pita bread and some salad.

Enjoy!

Recipe reference and US measures

US measures and estimates below are retained from the existing recipe reference.

Falafel

• Yield: About 40 falafel
• Prep: Soak chickpeas overnight; rest shaped falafel 10 minutes
• Cook: Fry in batches at 180°C / 350°F until golden and crisp; time not stated
• Total: Overnight soak plus preparation and frying

Herb-rich chickpea falafel, shaped into balls and deep-fried.

Ingredients

• 500 g dry chickpeas (about 1.1 lb), plus water for soaking
• ½ tbsp bicarbonate of soda for soaking, as listed in the ingredients
• ½ large head garlic
• 1 onion, quartered
• 100 g parsley and 100 g coriander (about 3½ oz each)
• 2 tbsp flour or gluten-free flour
• ½ tbsp coriander seeds
• ½ tsp bicarbonate of soda for the mixture
• ½ tbsp each salt and cumin; ½ tbsp sweet paprika; ¼ tbsp smoked paprika; black pepper to taste
• Sunflower or vegetable oil for deep-frying

Directions

1. Cover the dry chickpeas with about 5 cm (2 in) cold water and soak overnight. The method says to use 1 tbsp bicarbonate of soda for soaking, while the ingredient list says ½ tbsp. The amount needs checking. Drain and rinse well.
2. Put the soaked chickpeas and all Step 2 ingredients in a food processor. Pulse until roughly chopped but still textured. Transfer to a bowl and mix.
3. Shape into golf-ball-sized balls and rest for 10 minutes. If too wet, add flour. If too dry, the source suggests 3 tbsp water and 1 tbsp flour.
4. Heat about 5 cm (2 in) oil in a deep pan to 180°C / 350°F. Fry in batches until golden brown and crisp. Drain on kitchen paper.
5. Serve warm with pita, salad and sauce.

Notes: The 2 kg canned chickpea alternative is listed without adapted quantities or method; it is not confirmed as an equivalent swap for 500 g dry chickpeas. I recommend confirming that conversion before using canned chickpeas. Choose gluten-free flour and check all packaged ingredients for a gluten-free version.