Gluten Free Falafels

• servings: 16 servings
• active time: 5 minutes
• total time: 40 minutes

Ingredients

1 red onion (finely chopped)

2 garlic cloves (crushed)

1 heaped tsp ground coriander

1 heaped tsp paprika

½ tsp chilli flakes

1 400g can black beans (drained and rinsed )

1 400g can chickpeas (drained and rinsed)

1 juice of lime

handful fresh parsley

⅓ cup chickpea flour ((AKA gram or besan flour) other flour should work)

1 tbsp tomato puree

Directions

Firstly heat a pan with a drizzle of olive oil

Meanwhile finely chop the red onion adding to the pan along with the crushed garlic and cook for a minute until softening

Now add the chickpeas, black beans, spices along with a pinch of salt and pepper and fry together for 5 minutes

Pour the ingredients into a food processor along with the lime juice, flour, parsley and tomato puree and blitz. You're looking for a slightly chunky consistency so don't completely blend until smooth (you may need to stop and press in the sides of the mix to create an even consistency)

Allow the mix to cool for 5 to 10 minutes

Meanwhile turn on your oven placing a baking tray inside to warm up at 200C

Once the mix has cooled a little shape into small balls, I aim for roughly about 16 balls

Remove the tray from the oven, drizzle over a layer of olive oil onto the tray and evenly place the falafel balls. Place in the oven for 10 minutes before turning to cook on the other side for 10 minutes

If you would prefer to fry the falafels to make them even crispier then simply add oil to a deep pot and fry for a couple minutes until golden