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!