Falafels are something I always used to eat when I was first diagnosed, and gluten free bread was nearly inedible. Falafel salads were my go to for lunch, however the salads got boring and the falafels were always dry! So I have recreated them at home, to be packed full of flavour and no longer dry.
The hardest part of making falafels was finding chickpeas that didn’t say ‘may contain gluten/wheat’. And unfortunately subbing in canned chickpeas doesn’t work with falafels.
Where to buy dried chickpeas that are Coeliac safe?
Most of the dried chickpeas at the supermarket have a ‘may contain gluten’ on them. The only ones I’ve found are at Coles. I’ve added a picture below. Otherwise health food stores often have different brands of dried legumes with no may contain statements. Lotus brand dried chickpeas can often be gluten free. The labelling seems to change regularly though so it’s best to check the individual packet.
Also I’ve spiced up this falafel bowl with some pickled vegetables. I did cabbage and carrot for this one, but you could do anything you want.
Other ingredients to add to your lunch bowl to add some variety
- Roasted vegetables such as sweet potato, pumpkin, capsicum, eggplant and zucchini drizzled with olive oil and sprinkled with paprika and cumin.
- Nuts or seeds to add some crunch. Such as pinenuts, almonds cashews or pepitas.
- Snow peas
What do you like to add? Tag me in your creations on instagram. I would love some new ideas.
I hope you enoy.
- 225g dried chickpeas*
- 1 cup parsley leaves, fresh
- 1 cup coriander leaves, fresh
- 6 spring onions, white and light green chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp coriander
- 1/4 tsp black pepper
- 1/2 tsp chilli powder (optional)
- 1 tsp salt
- 1/2 tsp baking powder (gluten free)
- 1 tbsp gluten free plain flour
- 60ml (3 tbsp) water
- FOR FRYING:
- 500ml (2 cups) vegetable oil
- FOR PICKLING:
- 1 carrot
- 1/4 red cabbage
- 1/4 cup rice vinegar
- 1 tbsp sesame oil
- 1/8 cup sugar
- 1/2 tsp salt
- FOR BOWL:
- 1 cup natural yoghurt
- 1 tsp fresh lemon juice
- 2 cups spinach
- 1/2 cup cherry tomatoes, chopped
- 1/2 cup cucumbers, sliced
- Place chickpeas in a medium bowl and cover with cold water. Cover them well as they will absorb the water. Leave for 12 hours or overnight. Don’t leave longer than 24 hours as they can start to sprout. Drain well.
- Place all the falafel ingredients in the food processor. Process for 2 to 3 minutes on high until blended. The chickpeas should be small.
- Line a tray with baking paper. Roll one tablespoon at a time and place on the tray. Cover and refrigerate for 30 minutes. Make the pickled vegetables in the meantime.
- Peel the carrot. Then using a grater or julienne, peel ribbons of the carrot and place into a small bowl. Alternatively cut the carrot into thin matchsticks.
- Wash and finely slice the cabbage and place in a small bowl.
- In a small bowl place the rice vinegar, sesame oil, sugar and salt. Mix together.
- Divide the vinegar mixture between the cut carrot and cabbage. Mix thoroughly. Cover and place in the refrigerator for an hour or up to a week.
- In a heavy based saucepan heat the vegetable oil over medium heat. Test the oil temperature with a small piece of falafel.
- Using tongs or a large slotted spoon, place the falafels in the oil. Cook for 2 minutes each side, using two forks to roll until deep golden and crusty. Cook 6-8 falafels at a time, to avoid overcrowding and large drops in oil temperature.
- Remove with a slotted spoon and place on paper towel to drain. Repeat with remaining falafels.
- Mix the lemon juice with the natural yoghurt.
- Divide spinach, pickled vegetables, cucumber, cherry tomatoes, falafels and yoghurt between the bowls.
*Coeliac safe dried chickpeas can be sourced at Coles or health food stores.