Felafel
Vedic option
Tomato free option
Suitable for gluten free, dairy free, vegetarian and vegan diets.*
Makes 574 g.
Previous-night preparation
Put chickpeas for felafel on to soak, use boiling water to twice depth chickpeas
Ingredients
| 100 g
|
chickpeas |
(dry weight) - will double when soaked |
| 100 g
|
onions |
|
| 5 g
|
parsley fresh |
|
| 75 g
|
peas |
|
| 3 g
|
salt |
|
| 3 g
|
black pepper |
|
| 5 g
|
cumin seed |
whole |
| 15 g
|
garlic |
|
| 3 g
|
baking powder |
|
| 45 g
|
chickpea flour |
|
| 45 g
|
brown rice flour |
|
| 75 ml
|
coconut oil |
|
Instructions
Soak chickpeas overnight
Blend onion through baking powder
Blend chickpeas till crumbly not smooth
Combine onion and chick peas
by hand adding equal parts chickpea
flour until texture good for making
patties. Form up patties
Make patties 25g each
Deep fry in oil in wok
Make one batch onion and garlic free
replace with Hing (5g per kilo)