One of my fondest traveling memories was a trip to Paris. We ended up in the Jewish district on a Friday eating Falafel with the most devout of them all...since then, I have been trying to replicate that delicious lunch. When I went gluten free, I wondered if I could experience this level of magic as I had before. The answer is yes...
The Best Homemade Falafel
1 C dried garbanzo beans (soak in 6 C water for 12-24 hours)
1 bunch parsley
1 small onion, chopped
5 cloves garlic, minced
1 1/2 tsp cumin
1 1/2 kosher salt
1 tsp coriander powder
1 tsp ground black pepper
1/4 tsp cayenne pepper
1/4 tsp baking soda
1 tsp lemon juice
1 Tbsp sesame seeds
2-4 Tbsp all purpose, gluten free flour
oil for frying (avocado oil)
Drain the garbanzo beans from the water and dry them completely. Transfer the beans to a food processor with the rest of the ingredients. Pulse the mixture until it breaks down. Don't want it to be a paste, you want tiny chunks of chickpeas running through.
Transfeer the falafel mixture to a bowl. add the sesame seeds ands start by adding 2 Tbsp flour.Stir to combine. Try to form patties or balls with the mixture. If the mixture doesn't hold its shape, add the remaining tablespoons of flour and stir to combine. Allow the mixture to sit for 10 minutes before forming patties or balls. I shaped mine into patties that were about 1 1/4 inch diameter.
Heat an inch of oil in a non-stick skillet over medium heat. When the oil is warm, place 4-6 patties into the oil at a time depending on the size of the skillet. Do not overcrowd the pan as it will become very difficult to turn the patties. Let the falafel cook 3-4 minutes per side. Depending on the size of the patty, you may need more or less time. Its always good to do a test patty to make sure it is cooked through and adjusting the time as needed.
Drain the garbanzo beans from the water and dry them completely. Transfer the beans to a food processor with the rest of the ingredients. Pulse the mixture until it breaks down. Don't want it to be a paste, you want tiny chunks of chickpeas running through.
Transfeer the falafel mixture to a bowl. add the sesame seeds ands start by adding 2 Tbsp flour.Stir to combine. Try to form patties or balls with the mixture. If the mixture doesn't hold its shape, add the remaining tablespoons of flour and stir to combine. Allow the mixture to sit for 10 minutes before forming patties or balls. I shaped mine into patties that were about 1 1/4 inch diameter.
Heat an inch of oil in a non-stick skillet over medium heat. When the oil is warm, place 4-6 patties into the oil at a time depending on the size of the skillet. Do not overcrowd the pan as it will become very difficult to turn the patties. Let the falafel cook 3-4 minutes per side. Depending on the size of the patty, you may need more or less time. Its always good to do a test patty to make sure it is cooked through and adjusting the time as needed.
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