This week we were brainstorming different foods that we could share some recipes for. The pierogies that Beth Hillson offered up last week were absolutely delicious, so we wanted to keep going and offer up some more culturally diverse food this week. After talking for a little while we decided to try our hands at making gluten free falafels, and let me tell you they did not disappoint! At first glance falafels may seem like an in depth process to prepare and then cook, but this was our first time cooking up these delicious chick pea treats and we were able to prepare and cook them in less than 30 minutes. This recipe will make around 12 falafels, which you can eat plain, in a sandwich, with greek yogurt, etc… we were so excited to try them that we couldn’t keep them on the plate so they were gone before we could even think about making a sandwich.
What you will need:
In a medium sized bowl, mash together the onions and garlic – we used a food processor, but if one is not readily available you could use a strong fork or other utensils you may have available in your kitchen to turn the onions and garlic into a paste. Add the chickpeas and mash them into the mixture until they have created a paste – we also used a food processor for this step.
Once you have mixed the onion, garlic and chickpeas, add in the parsley, cumin, coriander, salt, pepper and flour. Combine the mixture further until all of the ingredients have fully mixed together.
On a medium high stove setting, heat up the vegetable oil that you will use to fry the falafels. We used a medium size pot and fried the falafels in around 2 inches of oil. Once the oil has come up to temperature, form 1 inch balls and gently place them into the oil. The oil will bubble due to the moisture in the uncooked falafel. Allow the falafel to cook for 2-5 minutes – until it has turned golden brown. Then using a slotted spoon remove the falafel from the oil and allow to cool. Serve warm and enjoy!
