Falafel Recipe
By yummymummykitchen.com |This falafel recipe doesn't require any deep frying. The dough comes together quickly in the food processor and falafel are browned in a pan before being baked. These falafel are naturally vegan and gluten free. This makes a large batch so that you have enough to freeze for later. If you just want enough to serve a family of 4, halve this recipe! Easy food beverage for breakfast lunch dinner simple recipes idea to cook bake and grill - NeedTaste
Prep time:
Cook time:
Total time:
Yield: 4 Servings
Rated 4/5 based on 655 Reviews
Ingredients:
2 cups dried chickpeas (garbanzo beans, NOT canned)
6 cups water
2 cups roughly chopped white onion
1 cup fresh cilantro
1 cup Italian parsley
2 cups dried chickpeas (garbanzo beans, NOT canned)
6 cups water
2 cups roughly chopped white onion
1 cup fresh cilantro
1 cup Italian parsley
Instructions:
- Place dried chickpeas in a large bowl. Cover with the water and let soak 8 hours or overnight. I let mine soak almost 24 hours. Drain the chickpeas.
- Place the onion, cilantro, parsley, and garlic in the bowl of a large food processor. Make sure your herbs and chickpeas are not still wet from rinsing. Pulse until well chopped. Add the drained chickpeas, lemon juice, cumin, salt, pepper, cayenne, and baking soda and continue to pulse until all ingredients are coarsely chopped. Edit: You should be able to form the dough into disks at this point. If your dough is too wet, add a tablespoon of flour at a time until it binds.
- Preheat the oven to 450 degrees F. Shape the falafel dough into 2 to 3 inch disks. You can really make them any size. Larger works well for "burgers" and smaller for salads and wraps.