We were recently invited to a Middle Eastern themed dinner party and I decided to take falafels. I wandered into the supermarket looking for the wet mix you can often find in the fridges which makes up to a nice mix. However, there were none that were gluten-free! Insanely, I decided I could just make it up! Luckily, they turned out beautifully, and I have made them since for the family. Here’s my no-fail recipe!
- 1 can chickpeas
- 1 can lentils, yellow peas or mixed beans
- 1/2 bunch fresh coriander (about 1 cup)
- 1/2 cup fresh parsley
- 2 tsp turmeric
- 2 tsp ground cumin
- Salt and pepper
- 1 egg white
- 3 cloves garlic
- A little oil
- Liquid from chick pea can
- More oil for frying
1/2 cup gluten-free flour
Drain the chickpeas and lentils, reserving the liquids from the chickpeas.
Combine chickpeas, lentils, coriander, parsley and spices in a blender and process until mushed using a little of the reserved liquid.
In a bowl, combine the chickpea mix with the remainder of the ingredients. Mix up until you have a stiff mix which can be shaped into balls.
Flatten dessertspoon sized balls into small patties, and shallow fry until golden brown on each side.
Serve with yoghurt and sweet chilli sauce for a starter or snack. For a full meal, serve either with rice and salad, sweet chilli sauce and yoghurt, or with salad and wraps.