Falafels (Vegan, Gluten Free)
1 pound (about 2 cups) dry chickpeas/garbanzo beans
1/2 small onion, finely chopped
1 medium carrot, finely chopped
1/2 red bell pepper, chopped (optional)
1/4 cup chopped fresh coriander
1/4 cup chopped fresh mint
5 cloves garlic
1/2 cup chickpea/gram flour
1 tsp salt
2 tsp cumin powder
1 tsp ground coriander
1/4 tsp black pepper
1/2 tsp red chilli powder (optional)
Vegetable oil for deep frying
Pinch of ground cardamom(from 4 green cardamom pods-pound 4 green cardamoms in a mortar and pestle, discards pods and use crushed seeds)
1. Put chickpeas in a large bowl with plenty of water(there should be at least 6 inches of cold water above the chickpeas). Let them soak overnight. They will double in size as they soak – you will have between 4 to 5 cups of chickpeas after soaking.
2. Discard excess water. Transfer soaked chickpeas in a food processor along with garlic, ground coriander, ground cumin & salt.
3. Blend until the mixture is of grainy texture (not smooth). Check and discard any large chunks of chickpeas. Add all other ingredients & mix well.
4. Transfer into a storage container and refrigerate for at least a few hours for the flavors to mingle.
5. Next heat oil on medium heat for deep frying. Once hot reduce heat to low-medium flame.
6. With wet hands, take about 2 tablespoons of the mixture and form an oval shaped ball. Drop one ball in hot oil first. At this point if the mixture falls apart, sprinkle with some more flour, a tablespoon at a time. Continue frying.
7. Deep fry falafels on low-medium heat until brown all over. This should take about 6-8 minutes.
8. Serve hot felafel with hummus, or tahini dip.
Recipe for tahini and yogurt dip can be found here.