Ingredients:

• 1 ¼ cups / 250g dried chickpeas
• ½ onion
• 2 tbsp Organic Garlic Aioli with Basil & Lemon Add to cart
• 1 tbsp chopped parsley
• 1 tbsp cilantro
• 1 tsp ground cumin
• 1 tsp ground coriander
• ¾ tsp baking powder
• 4 tbsp water
• 2 tbsp gluten-free flour
• Salt
• Olive oil for frying

Preparation:

1. Soak the chickpeas over night or at least 8 hours
2. Strain the chickpeas and combine in a bowl the soaked chickpeas with the onion, aioli, parsley, cilantro, cumin, and coriander.
3. Pulse in a food processor in batches until finely chopped but not a paste.
4. Return to a bowl and combine with baking powder, water, and gluten-free flour.
5. Mix well, with hands, until well combined and adjust for salt.
6. Set aside in fridge for at least 30 minutes.
7. Heat olive oil for frying
8. Remove falafel batter from fridge and form into small balls or desired shape, an ice-cream scoop works well.
9. Fry until golden on all sides.
10. Strain excess oil on a plate lined with paper towel.
11. Serve hot.