Authentic Golden Falafel Gluten Free And Vegan Recipes
AUTHENTIC GOLDEN FALAFEL (GLUTEN-FREE AND VEGAN)
Steps:
- Place chickpeas in a large bowl and fill with water to cover them to a depth of 3 inches. Cover the bowl with plastic wrap and leave on counter for 24 hours. The chickpeas will triple in size and absorb quite a bit of the water so check a few times during soaking to see if you need to add more water.Once the beans have soaked for 24 hours, drain and rinse well. Place the chickpeas, onion, garlic, cilantro, parsley, lemon zest, cayenne, cumin, coriander, salt, and black pepper into the bowl of a food processor and alternate between pulsing and blending, stopping to scrape down the sides of the bowl occasionally until the chickpea mixture is uniform in size and still slightly grainy in texture not smooth. Taste and adjust seasonings if necessary. **If your food processor seems like it is straining you can add water or lemon juice to loosen up the mixture, no more than a tablespoon at a time though. Try to avoid adding any liquid if at all possible. Roll a small amount of the mixture into a walnut sized ball or a small patty with your hands. The mixture should hold together nicely and not fall apart. *If it seems too wet sprinkle with a small amount of the chickpea flour, no more than a tablespoon at a time. Once texture is correct sprinkle the baking soda over the falafel and stir the mixture until combined. Continue rolling the rest of the batter into uniform size balls or patties so that they will cook i
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- Rinse (uncooked) chickpeas in a fine mesh strainer and add to a large pot. Cover with 2 inches water and bring to a boil over high heat. Boil for 1 minute. Then cover, remove from heat, and let set for 1 hour. Then drain and lightly rinse and dry thoroughly (method from the Kitchn).
- In the meantime, add parsley, onion, and garlic to a food processor. Mix until well processed. Set aside.
- Once the chickpeas are slightly cooled and dried, add to the food processor, along with gluten-free oat flour, salt, cumin, cardamom, coriander, and cayenne (optional). Mix to combine thoroughly, scraping down sides as needed. This may take up to 4-5 minutes to fully incorporate all of the spices and herbs. You're looking for a near paste with only very small bits of chickpeas and herbs.
- Sample a small bit and adjust spices/salt/herbs as needed. Then cover and set in the refrigerator for 1 hour to allow the flavors to meld and the texture to become more firm.
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- Place chickpeas in a large bowl and fill with water to cover them to a depth of 3 inches. Cover the bowl with plastic wrap and leave on counter for 24 hours. The chickpeas will triple in size and absorb quite a bit of the water so check a few times during soaking to see if you need to add more water.Once the beans have soaked for 24 hours, drain and rinse well.
- Place the chickpeas, onion, garlic, cilantro, parsley, lemon zest, cayenne, cumin, coriander, salt, and black pepper into the bowl of a food processor and alternate between pulsing and blending, stopping to scrape down the sides of the bowl occasionally until the chickpea mixture is uniform in size and still slightly grainy in texture not smooth. Taste and adjust seasonings if necessary. **If your food processor seems like it is straining you can add water or lemon juice to loosen up the mixture, no more than a tablespoon at a time though. Try to avoid adding any liquid if at all possible.
- Roll a small amount of the mixture into a walnut sized ball or a small patty with your hands. The mixture should hold together nicely and not fall apart. *If it seems too wet sprinkle with a small amount of the chickpea flour, no more than a tablespoon at a time. Once texture is correct sprinkle the baking soda over the falafel and stir the mixture until combined.
- Continue rolling the rest of the batter into uniform size balls or patties so that they will cook in the same amount of time. I used a small ice cream scoop and had falafels that were about the size of golf balls. Place the uncooked falafel on a large plate or baking sheet until ready to cook.
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