1 cup dried chick peas (garbanzo beans) – soaked overnight (not canned – they fall apart when cooking)
1 onion – chopped in quarters
3 cloves garlic
2 tsp cumin
2 tbsp lemon juice
1 tsp sea salt
2 tsp ground coriander (cilantro)
big handful coriander
½ handful Italian parsley
¼ - ½ cup gluten free plain flour
Olive oil for cooking
Instructions
Soak chickpeas (garbanzo beans) for at least 10-12 hours. I usually do it the night before so I know they will be ready.
When chickpeas are finished soaking, drain, rinse and add to your food processor. Add the rest of the ingredients except for the flour and olive oil.
Process until all the ingredients have combined and formed a thick paste. You will probably have to scrape down the sides a few times and process for at least a couple of minutes. Once the mix goes from finely chopped pieces to a paste, add the flour. You might be able to get away with ½ cup of flour but I usually find that I need ½ cup due to the moisture from the fresh herbs. Process again until really well combined.
Remove bowl from the food processor. Have a large plate or flat baking dish ready with a piece of baking paper on it. I usually use a spatula to pick up some of the mix and then roll with my hands to form balls about the size of ping pong balls. Place on plate or tray as you go. If you keep your hands slightly damp, this can help stop the mixture from sticking to your hands. Once you have finished you will need to place them into the fridge for at least one hour. This will help them stop them from falling apart when you cook them. You should have about 14 felafels, depending on how big you rolled them.
minutes before you are ready to cook, pre-heat the oven to 200°C (392°F). When you are ready to cook, put a small amount of olive oil in your frypan – just enough to cover the bottom of the pan. We just want to brown the felafels and then the oven will do the rest.
Place about 4 felafels in the pan at a time. You want room to be able to flatten each one slightly with your egg flip and also to turn them over. Cook each side for about 30 seconds or so until they are browned then remove from pan and either place on a plate or directly onto the tray you will be putting in the oven. Repeat until all felafels are browned. Place in oven for approximately 20 minutes. Test one and if cooked, take all out of oven.
Recipe by my vegan plate at https://www.myveganplate.com/felafel-wraps/