Vedic option Tomato free option

Suitable for vegan, gluten free, dairy free and vegetarian diets.*

Makes 574 g.

Previous-night preparation

Put chickpeas for felafel on to soak, use boiling water to twice depth chickpeas

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

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)


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* Dietary flags are set by the recipe's author, and are not verified. Please double-check the ingredients yourself, especially if you have allergies.