Gluten-Free Falafel from Chef Robin Bar-on




2 cups dried chickpeas
1 medium yellow onion cut in quarters
2 bunches parsley
1 bunch cilantro
1 Tbsp. cumin
1 Tbsp. salt
1 tsp baking soda
1/2 tsp coriander
(Optional 1 seeded jalapeno)


Important Notes: Soak your chickpeas overnight in a 6” deep pan. Mix this recipe in two separate batches so that everything you see below you will do twice. -In a food processor start by adding half of the onion, 1 bunch parsley and half bunch cilantro (and jalapeno opt.); mix (this creates moisture before adding the chickpeas to help them grind). -Add half of the chickpeas; mix (pieces should be even, but don't over-mix. You should mix for about 1 minute, turning the food processor off once to wipe down the sides of the mixer with a spatula/spoon) -Dump mix out into a big kitchen bowl. -Repeat above steps with second half of ingredients. -Dump second half into bowl. -Add spices, salt and baking soda to bowl/chickpea mixture. -Mix together with your hands -Deep fry in oil at 350 degrees Fahrenheit until cooked through and browned to your liking.


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