Gluten Free/Dairy Free/Egg Free Falafel

INGREDIENTS

1 small onion

1 15-oz can of chickpeas, drained and rinsed

1 tsp ground coriander

½ tsp baking powder

4 cloves garlic, crushed

½ cup chopped parsley

¼ cup chopped cilantro

2 scallions, whole, chopped

1 tsp salt

½ cup chickpea flour, divided in half.

Olive oil for frying

DIRECTIONS

Process onion in food processor or blender until finely chopped.

Blot out excess onion juice with paper towel.

Set aside.

Process chickpeas, coriander, baking powder, garlic, parsley, cilantro, scallions, and salt until mixture resembles a crumbly paste (2 to 3 minutes).

Add 1/4 cup chickpea flour and mix to incorporate.

Add onions back into mixture along with remaining ¼ cup flour.

Mix well. (It should resemble cookie dough)

Roll all of the batter into golf ball sized balls and then flatten into ½ inch thick pucks. Preheat the oil, on medium heat, in a large frying pan. Oil should be at least ½ inch deep.

Fry falafel patties in batches until crisp and golden brown. (They will sizzle and float) Lift them out with a slotted spoon and drain on paper towels.

Serve hot with hummus, diced cucumbers, and gluten free pita bread.