Gluten Free Falafel Recipe

Ingredients

• 480 g canned chickpeas (garbanzo beans) (2 x 400g (14oz) tins, drained and patted dry)
• 1/2 onion (diced)
• 4 cloves garlic
• 50 g fresh coriander (cilantro) (roughly chopped)
• 4 tbsp gluten-free self raising flour (self rising flour)
• 1.5 tsp mild curry powder
• Pinch salt and black pepper
• spray oil

Instructions

1. 1

   Preheat the oven to 200C (180C fan).

2. 2

   Put the chickpeas, onion, garlic, fresh coriander, curry powder, lemon juice and a pinch of salt and pepper in a large food processor.

3. 3

   Pulse until you have a coarse paste.

4. 4

   Test to see if the falafel mix holds together when rolled. If not, pop in the fridge for 10 mins and check again.

5. 5

   When suitably chilled, roll the mix into 17-18 flattened balls of around 40g (1.4oz) each. (I like them quite flat so that they are easy to put in pitas and sandwiches, but you can make then more round if you wish.)

6. 6

   Place the falafel on a greased, non-stick baking tray.

7. 7

   Spray with oil.

8. 8

   Bake for 20-30 minutes, depending on how browned you like them.