Falafels (Gluten Free)

This recipe is: dairy free, egg free, soy free, wheat free, gluten free, vegan, rice free, corn free

Contains: As far as I can tell it is allergen free. The choice of flour is up to the chef so anything can be avoided.

1 cup dried chickpeas

1/2 large onion, roughly chopped (about 1 cup)

2 tablespoons finely chopped fresh parsley

2 tablespoons finely chopped fresh cilantro

1 teaspoon salt

1/2 teaspoon dried hot red pepper

4 cloves of garlic

1 teaspoon cumin

1 teaspoon baking powder (gluten free)

2-4 tablespoons brown rice or potato flour (really any will do)

vegetable oil for frying

Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.

Sprinkle in the baking powder and 2 tablespoons of the flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for 15 minutes.

Form the chickpea mixture into balls about the size of walnuts.  Heat the oil on high in a deep pan and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels.

Goes great with the quinoa tabbouleh...