1/4 c gluten free all purpose flour or chick pea flour
1T - 3T water as needed
5 - 6T grapeseed or olive oil for frying
Instructions
Place drained chickpeas, onion, garlic, parsley, baking powder, salt and cumin in food processor or blender. Blend until smooth but with some texture still left. Add water 1T at a time to loosen mixture enough to fully blend as needed.
Transfer blended mixture to a medium mixing bowl. Add flour and use rubber spatula or spoon to blend well so that mixture forms a ball without dough sticking to your hand. Refrigerate for several hours or overnight.
Heat pan over medium high heat in large non-stick fry pan, starting with 2 - 3T of oil to coat pan evenly. Form falafel mixture into balls the size of walnuts and flatten slightly into patties about 1 inch thick. Fry in batches, being careful not to overcrowd the pan and leaving room to flip patties. Cook 3 - 4 minutes per side, or until golden brown and crisp on both sides. Patties should be firm to the touch.
Remove patties and allow to drain off any excess oil onto a plate lined with a clean kitchen towel or napkin. Falafel can be served warm or room temperature and can be refrigerated and kept for several days in a tightly sealed container.
Serving
Suggestions
Serve as appetizers with tahini, harissa, or yogurt sauce or in pita pocket bread as entree with chopped tomatoes, onions and tahini sauce.
Originally Submitted
4/22/2014
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