Falafel

Ingredients

• 4 cloves garlic (peeled)
• 2 green onions (cut in half)
• 1/3 Green Pepper
• 1 cup cilantro
• 1 cup italian parsley (optional substitute for basil)
• 1 small yellow onion (cut in half)
• 2 tsps Cumin
• 2 tsps Salt
• 1 tsp Pepper
• 1 can (28 oz) chickpeas
• 9 tbsp Gluten Free Flour
• 3 tsp gluten free baking powder
• 2 1/2 cups Vegetable Oil (for frying)

Instructions

1. 1

   Wash and dry all produce. In a food processor add, garlic, green onions, cilantro, parsley, onion, cumin, salt and pepper. Start food processor, running until everything is combined.

2. 2

   Drain and rinse chickpeas in a strainer. Add chickpeas to food processor, mixing until fully combined.

3. 3

   Transfer mixture into a bowl and add the baking soda and the gluten free flour, folding it in with a spoon.

4. 4

   Cover the bowl with plastic wrap or a beeswax wrap. Place bowl in fridge for 2-4 hours, or overnight.

5. 5

   Line a large baking sheet with parchment paper. Take your bowl out of the fridge.

6. 6

   Take a scoop of the mixture, about 1-2 tbsps worth (we used a medium cookie scoop). Start to roll the mixture into small balls and place on the parchment lined baking sheet. Set aside.

7. 7

   In a medium pot, fill with vegetable oil and heat over medium-high heat.

8. 8

   Once pot is hot starting adding in the falafel balls one at a time, cooking for about 1 minute each. Do not overcrowd the pot because every time you add a ball the temperature will drop.

9. 9

   Once done cooking take out the falafel, straining off excess oil and place on a wire rack with a baking sheet lined with paper towel underneath it catch any oil drips. Repeat until all of the balls have been cooked.

10. 10

    Serve immediately in a warm wrap, as a side dish or in a salad.

11. 11

    ENJOY!