Makes about 6-8 servings. Difficulty
1 can garbanzo beans 2 shallots, chopped 2 tablespoons, chopped fresh parsley 2 tablespoons, chopped fresh cilantro 1 teaspoon kosher salt 1/2 teaspoon hot red pepper flakes 4 cloves of garlic, coarsely chopped 1 teaspoon cumin 1 teaspoon baking powder 4-6 Tablespoons gf flour Canola oil for frying
Place the garbanzo beans in the bowl of a food processor fitted with a steel blade. Add the shallots, parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
Add the baking powder and 4 tablespoons of gf flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours. Form the mixture into balls about the size of walnuts.
Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels.
Serve falafel with hummus and fresh veggies.
We used The Gluten Free Pantry’s Country French bread flour mix for the gf flour in this recipe. For more information on this product visit www.glutenfree.com.