GLUTEN-FREE FALAFEL RECIPE FROM THE WILLIAMS SONOMA COOKING SCHOOL x x

As you may remember I recently went to the Williams Sonoma cooking school at Bondi Junction. I did a ‘gluten free’ class with a focus on Besan Flour. Along with the delicious Socca and Baba Ghanoush that we made we also made gluten free falafel.

These were so light and fluffy compared to the ones you buy in the supermarket and relatively easy to make! The one thing I will recommend though is to cook your own chickpeas instead of buying the tinned ones….I only recently started doing this for my hummus and couldn’t believe the differece in taste and consistency. This however, is a little bit time consuming, but totally worth it! And you can freeze the cooked chickpeas ready for when you need them next time.

You will need:

1 brown onion, chopped

2 garlic cloves, chopped

2 tsp ground coriander

1 tsp cumin seeds

400g chickpeas

1 cup chopped fresh flat-leaf parsley

1/3 cup besan flour

1 egg white

1 tbsp olive oil

Method:

• Place the onion, garlic, coriander, cumin, chickpeas, parsley, flour, egg white, salt and pepper in a food processor. Process until smooth.
• Using floured hands, shape mixture into four 2cm-thick patties. Place on a plate.
• Cover and refrigerate for 30 minutes.
• Heat oil in a large frying pan over a medium heat.
• Cook patties for 4 to 5 minutes each side or until cooked through.
• Serves 4.
• Enjoy x x