Wicklewood's Crunchy Falafel (Gluten Free) |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A delicious falafel that is always a favourite as a quick snack or part of a main meal, and of course naturally gluten free. To make them even healthier they can be baked in an 180c oven for 5-20 mins. Ingredients:
250 g chick peas, drained |
2 cloves garlic, crushed |
1 red chili, seeded and finely chopped |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
1 teaspoon chopped fresh mint |
1 tablespoon chopped fresh parsley |
2 spring onions, finely chopped |
1 large egg, beaten |
seasoning |
sesame seeds, for coating |
sunflower oil, for frying |
Directions:
1. Place all the ingredients except the sesame seeds and oil in a food processer and blend until the mixture forms a coarse paste. (If the mixture appears too wet, just chill for 30 mins.).
2. Roll the mixture into 12 balls and roll in the sesame seeds, coat well.
3. In a large frying pan heat about 200ml of sunflower oil and fry falafels in small batches, turning regularly for approximately 5 mins or until golden and crispy,.
4. Drain and serve warm with dips or with a mixed salad in warm pitta breads.
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