Yummy, middle eastern vegetarian dish. This version is a little lighter than the traditional version, and has more herbs than usual for a richer more complex flavor. Oh, and of course its gluten free.
Ingredients:
28 oz of garbanzo beans (aka chickpeas) cooked. (best to make your own rather than canned. Soak dry chick peas for 12 to 24 hours, and then cook on medium heat for for 1 to 1.5 hrs
1 small / medium red onion
2 garlic cloves
1 tbsp of ground dry coriander seed
1 tbsp ground dry fennel seed
1 tsp of ground dry caraway seed (you could replace this with ground cumin if you prefer, for a more traditional version).
1/4 tsp of cinnamon
1 packed cup of flat leaved parsley
1/2 tsp of rough salt
3 tbsp of pine nuts
1 egg
1 tbsp of olive oil
Step by Step:
Chop garlic, onion and parsley very fine. (You can do this in a mini food processor if you would like.
Put the egg and garbonzo beans / chick peas into a food processor and buzz until you have a rough past.
Add all of the other ingredients and buzz again until fully combined.
NB. There might be some lumps and bumps in the mixture but that is ok, so long as there are no whole chick peas left.
Cool the mixture in the fridge for at least an hour, or overnight if convenient.
Remove from the fridge and form small walnut sized balls, flatten them slightly and put aside.
You can bake your felafel in a hot oven on a lightly greased baking sheet.
or
You can pan fry lightly in a lightly oiled non stick pan.
or
Briefly deep fry them in hot sunflower seed oil, until golden.
Either way allow to stand for 15 mins before eating.