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
Ingredients
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180 grams dried chickpeas, soaked 6 hours in water then patted dry
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1/2 white onion, chopped
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3 clove garlic, peeled
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1 small handful fresh parsley
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1 small handful fresh coriander leaf / cilantro
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2 tbsp gluten-free breadcrumbs
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3/4 tsp ground cumin
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1/2 tsp cayenne pepper
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1/2 tsp ground coriander seed
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1/2 tsp low-sodium salt
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1/4 tsp baking powder
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drizzle of lemon juice
Steps
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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
![Vickys Falafels, GF DF EF SF NF recipe step 1 photo]()
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Divide the dough into 8 and roll into balls then flatten them slightly
![Vickys Falafels, GF DF EF SF NF recipe step 2 photo]()
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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
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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
![Vickys Falafels, GF DF EF SF NF recipe step 4 photo]()
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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
![Vickys Falafels, GF DF EF SF NF recipe step 5 photo]()
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Drain on kitchen paper before serving with pitta bread, hummus, shredded lettuce and sliced tomatoes
![Vickys Falafels, GF DF EF SF NF recipe step 6 photo]()
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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
