Falafel is one of my favorite Middle Eastern gluten-free, vegan options. It is typically deep-fried (not so healthy part) and made from ground chickpeas, fava beans, or both. It’s commonly served in pita bread like a wrapped sandwich and topped with tomatoes, pickled cucumbers or turnips, lettuce, parsley, and tahini. Falafel balls can also be eaten alone or as part of a mezza which is an assortment of appetizers served at the beginning of a multi-course meal.
- 1 pound (about 2 cups) dry chickpeas/garbanzo beans – you must start with dry, do NOT substitute canned, they will not work!
- 1 small onion, roughly chopped
- 1/4 cup chopped fresh parsley, fresh cilantro.
- 3-5 cloves roasted garlic
- 1 1/2 tbsp flour
- 1 3/4 tsp salt
- 2 tsp cumin
- 1 tsp ground coriander
- 1/4 tsp black pepper
- Vegetable oil for frying (grapeseed, canola, and peanut oil work well)
**10 minutes before frying add 1 tsp baking soda to the mix so the falafel balls puff up.
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