Falafels are a traditional specialty of Middle Eastern cuisine, although they originated in Egypt, where they were initially made from fava beans. They are loved not only by vegetarians for their unique taste and crispy texture but also by everyone else. Made from chickpeas, they are naturally gluten-free, making them a perfect option for people following a gluten-free diet. Rich in vegetable proteins and fiber, a simple recipe to make, falafels can be enjoyed alone, with raw vegetables, or accompanied by sauces such as hummus or tahini.
Ingredients
Preparation
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Preparing the chickpeas: After soaking them, drain and dry the chickpeas carefully.
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Mixture: In a food processor, combine chickpeas, onion, garlic, parsley, cilantro (if using), cumin, ground coriander, baking soda, salt and pepper . Mix until you obtain a grainy but homogeneous paste. If the mixture is too dry, add a splash of water to bind it without getting too wet.
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Rest: Place the falafel dough in the refrigerator for about 30 minutes to firm up and make shaping easier.
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Forming the falafels: Once rested, form small balls (or pancakes) with the dough. Make sure they are very compact so that they do not fall apart during cooking.
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Cooking: In a deep skillet or deep fryer, heat the oil over medium heat. Dip the meatballs and fry for about 3 to 4 minutes on each side, or until golden and crispy. Drain on absorbent paper to remove excess oil. You can also cook them in your airfryer, Ninja foodi for me, for 20 minutes in the airfry. Or in bake, 15 minutes and 5 minutes in airfry.
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Serving: Serve your gluten-free falafels hot, accompanied by salad and sauces of your choice based on tahini (sesame paste) or yogurt.
Note
You can also bake the falafels in the oven at 200°C for 20 to 25 minutes for a lighter version. Brush them lightly with oil so they brown nicely. These falafels will keep in the refrigerator for a few days and can be frozen once cooked for quick meals.
