Vickys Falafels, GF DF EF SF NF

Vickys Falafels, GF DF EF SF NF

As far as I’m concerned, the more coriander leaf the better but I’ve tried to reign it back a bit! Use dried chickpeas and not th…more


4 servings

  1. 180 grams dried chickpeas, soaked 6 hours in water then patted dry

  2. 1/2 white onion, chopped

  3. 3 clove garlic, peeled

  4. 1 small handful fresh parsley

  5. 1 small handful fresh coriander leaf / cilantro

  6. 2 tbsp gluten-free breadcrumbs

  7. 3/4 tsp ground cumin

  8. 1/2 tsp cayenne pepper

  9. 1/2 tsp ground coriander seed

  10. 1/2 tsp low-sodium salt

  11. 1/4 tsp baking powder

  12. drizzle of lemon juice


  1. Place all of the ingredients in a blender / food processor and pulse, scraping the sides down as needed until it forms a kind of dough

  2. Divide the dough into 8 and roll into balls then flatten them slightly

  3. Pour 3 inches of oil into a frying pan so that it would come halfway up the falafels but don’t put them in yet

  4. Heat the oil on a medium heat. Test that it’s hot enough by dropping in a small piece of falafel dough. If it sinks the oil isn’t hot enough. It should sizzle then float if it’s the right temperature, around 190C / 375F

  5. Place the falafels carefully 4 at a time in the hot oil and fry until browned, then turn and brown the other side. Around 3 – 5 minutes each side

  6. Drain on kitchen paper before serving with pitta bread, hummus, shredded lettuce and sliced tomatoes

  7. I have a couple of free-from hummus recipes posted if you’re interested and 1 has no tahini / sesame seeds and I also have a gluten-free pitta posted

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