Having allergies and following a vegan diet can be challenging. What if you have a nut allergy? What can you eat to fuel your day? Well I’ll let you in on a great little recipe – Vegan Gluten Free Falafels. Originally I made this recipe for the Eighth Day Cooperative in Manchester, UK, at the very beginning of my allergy recipe developing career. They were supplied to the 8th day Coop for about a year, and sold out every week! Now I give the recipe to you!
These falafel are a great source of protein, taste absolutely delicious and if you make a batch, you can keep them in the fridge for up to a week. Eat them hot or cold, fast food or slow food, in the house or running around >> Never be without a snack-on-the-go ever again!
This recipe is free from:
- suitable for coeliacs, vegetarians and vegans!
Vegan Gluten Free Falafels Recipe – Quick, easy and delicious!
Makes 12-15 falafels
- 300g dried chickpeas*
- 1 large red onion (approx 150g), roughly chopped
- 15g fresh garlic (approx 2-3 cloves), roughly chopped
- 1 bunch fresh coriander (approx 50g), roughly chopped
- 1 tsp salt
- 1 tsp pepper
- 2 tsp ground cumin powder
- 1 tsp ground coriander powder
- 1 tbsp lime juice
- Plenty of oil to fry.
- prepare the chickpeas: either soak chickpeas in cold water over night (immerse the chickpeas in water so they are completely covered, any extra water will be poured out). Or, if you’re running on a shorter time scale, soak the chickpeas in boiling water until they have all expanded, should take about 3 hours.
- Once the chickpeas have soaked and are completely expanded, use a colander to drain away the excess water. Leave in the colander to drain while you prepare the rest of your ingredients.
- In a blender, put half the soaked chickpeas, half the red onion, half the garlic, half the fresh coriander and all the salt, pepper, ground cumin and coriander powders. Put the lid on and blend for roughly 1 minute until the chickpeas are roughly chopped and the coriander and spices have started to mix in.
- Keep adding the rest of the chickpeas, onion, garlic and coriander and pulse. Add the lime juice with the last of the ingredients. By adding the chickpeas a little bit at time you create texture; some will be more pureed helping to bind the falafel together and some chickpeas will be roughly chopped or whole adding a bit of crunch!
- To make flat round falafel us a wide low sided pan, and pour in your oil until it is about 0.5cm deep and heat. If you are making small balls of falafel use a deep high sided pan such as a wok or casserole pan, pour in your oil until it is about 3-5cm deep.
- Heat on a high flame. Test your oil is hot enough by creating a small ball of your falafel mix and putting into the oil. If it sizzles immediately you are ready to fry your falafel.
- Turn your heat down to medium so that you don’t burn the oil.
- Take a table spoon of falafel mix into your hands and form into your preferred shape: round and flat, or a ball.
- Once formed, gently lower into the hot oil to cook. Fry the first side until the edges begin to go brown and then turn over to cook the other side (approx 3-5 minutes per side).
- Once cooked on both sides, use a slotted spoon to take the falafel out and place on a kitchen paper covered plate.
- Follow steps 8 to 10 until all the falafel mix has been used up.
- Serve with salad or in a wrap and enjoy with salad and a yoghurt and mint sauce.
*tinned pre-soaked chickpeas will not work as they are too soft. Waiting for the chickpeas to soak is worth the wait. Promise, we’ve tried both ways!
Need a nutritious snack or filling lunch? Why not try packing a few of these falafels to take with you the next day! 😀
What did you think? Leave a note in the comments section and let me know what you thought
Or share this recipe with a friend 🙂