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No planning ahead to soak chickpeas overnight. Just easy, healthy, super colorful falafel to wrap in a pita or top a satisfying salad.
Pulse onion and garlic in a food processor until minced. Empty, with any juice from onion, into a medium mixing bowl.
Roughly chop herb leaves so they’ll fit in food processor. Add herbs, chickpeas, salt, pepper, and spices to food processor and process until there are no large chunks. Stop to scrape down sides of processor as needed. Add back onion and garlic, pulse until nearly smooth and uniformly green.
Turn mixture back into mixing bowl and stir or knead in almond flour, potato starch, and baking soda. Taste and season, if needed. Cover bowl and refrigerate 30 minutes.
Preheat oven to 400ºF and line a baking sheet with parchment paper. Quarter chickpea and herb “dough” then divide each quarter into 4 equal pieces. Roll each piece into a ball, place on baking sheet, then use fingers or back of a spatula to flatten each ball to about ¾” thickness and 3″ diameter.
Bake 15 minutes, then gently turn each patty over. Bake another 10 to 15 minutes until browned on both sides and firm. Serve warm or room temperature, alone or in pita bread, with tzatziki, tomatoes, or condiments of choice.
Notes:
Falafel are gluten-free and vegan, when prepared without substitutions.
Yields 16 individual falafel patties.
Prep and cook times don’t include inactive resting time in refrigerator for the dough.
Recipe adapted from Herby Falafel by Kendra Vaculin’s Herby Falafel, via Food52.
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Janet Martin on 5.12.2015
It never occurred to me that falafel wouldn’t be gluten free–the authentic recipes, Egyptian and Saudi Arabian, I have always used were chick peas with no added flour or starch at all, so I was surprised to browse the internet and see how many folks do use a little flour. If potato starch is hard to find, I would guess corn starch or besan (chick pea flour) would both work well.
Jessipes on 4.21.2015
Can I use oat flour instead of potato starch?