Vedic option Tomato free option
Suitable for dairy free, gluten free, vegetarian, and vegan diets.*
Makes 574 g.
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)
* Dietary flags are set by the recipe's author, and are not verified. Please double-check the ingredients yourself, especially if you have allergies.