· 1 cup dried chickpeas (I used 1 can)
· 3/4 cup chopped onion
· 2 tbsp chopped fresh parsely
· 2 cloves garlic, minced
· 1/2 cup gluten-free flour
· 4 tsp ground cumin
· 2 tsp baking powder
· 2 tsp lemon juice
· 11/2 tsp salt
· Vegetable oil for frying
· Thinly sliced radishes and tomatoes and shredded lettuce.
If you’re using dried chickpeas, place in bowl and pour enough cold water to cover by 1 inch. Soak for 4 hours or up to 24 hours. Drain and rinse well. In food processor, coarsely chop chickpeas, onion, parsley and garlic for about 30 seconds. Add flour, cumin, baking powder, lemon juice and salt: pulse until blended. Shape by heaping 1 tbsp into 24 balls; flatten to 1/2 inch thickness.
Arrange in single layer on waxed paper-lined tray: refrigerate for two hours or up to 12 hours. Pour enough oil into wok or Dutch over to come about 2 inches up the side of the pot; heat to 350 degrees using deep-fry thermometer…I don’t have one so I tested by placing a bit of the mixture in to see if it sizzled.
Drop falafels in the oil in batches. Deep-fry, turning once, until golden and cooked through, 3 minutes. Drain on paper towel-lined tray. To reheat bake on greased baking sheet in 350 Degree oven for 5 to 10 minutes.
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