Name: Gluten-free Falafel
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Yield: Makes
Ingredients: 500g fresh fava beans (about 1.5kg in pods); 1 large onion, roughly chopped; 4 garlic cloves; 3 ½ Tablespoons Organic Dried Parlsey; 1 cup fresh cilantro; 2 tsp Organic Cumin, Ground; 1 tsp Organic Coriander, Ground; 1 tsp Organic Smoked Paprika; 1/2 tsp Organic Cayenne Pepper; 1/4 tsp Organic Chipotle Chili Powder; 1/2 tsp Gochujaru; 1 fresh jalapeño or serrano, finely minced; 1/4 tsp ground cinnamon; 1 tsp salt; 1/2 tsp Organic Ground Black Pepper; 2-3 tbsp chickpea flour (or plain flour); 1 tsp baking powder; Vegetable oil for deep frying

Gluten-free Falafel

Rated 5.0 stars by 1 users

Servings

Makes 20 small falafel

Prep Time

60 minutes

Cook Time

10 minutes

A spicy fava bean falafel for a delicious healthy meal. Gluten-free and organic, this is a delight for plant-based preferences.

Ingredients

FALAFEL

500g fresh fava beans (about 1.5kg in pods)
1 large onion, roughly chopped
4 garlic cloves
3 ½ Tablespoons Organic Dried Parlsey
1 cup fresh cilantro

SPICE MIX

2 tsp Organic Cumin, Ground
1 tsp Organic Coriander, Ground
1 tsp Organic Smoked Paprika
1/2 tsp Organic Cayenne Pepper
1/4 tsp Organic Chipotle Chili Powder
1/2 tsp Gochujaru
1 fresh jalapeño or serrano, finely minced
1/4 tsp ground cinnamon
1 tsp salt
1/2 tsp Organic Ground Black Pepper

BINDING

2-3 tbsp chickpea flour (or plain flour)
1 tsp baking powder
Vegetable oil for deep frying

Directions

FAVA BEANS
Remove fava beans from pods. Bring large pot of salted water to boil.
Blanch favas for 2-3 minutes until bright green.
Drain and immediately plunge into ice water.
Once cool, peel off the outer skin from each bean (double-podding). This is crucial for texture.
FALAFEL MIX
In food processor, pulse onion and garlic until finely chopped.
Add herbs and pulse until roughly chopped.
Add the peeled fava beans and pulse 8-10 times - you want a coarse texture, not a smooth paste.
Add all spices, including the minced fresh chili. Pulse to combine.
Add chickpea flour and baking powder, pulse briefly to incorporate.
Transfer to bowl and mix by hand. The mixture should hold together when squeezed but not be wet.
If too wet, add more flour 1 tbsp at a time. If too dry, add 1-2 tbsp water.
REST AND SHAPE
Cover and refrigerate mixture for 30 minutes (helps binding).
With wet hands, form into walnut-sized balls or small patties.
Place on parchment-lined tray.
FRY
Heat oil to 350°F (175°C) in heavy pot - oil should be at least 3 inches deep.
Fry falafel in batches, don't overcrowd.
Fry 3-4 minutes until deep golden brown and crispy.
Remove with slotted spoon, drain on paper towels.

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