Vegan, Gluten-free Crispy Falafel

Crispy Falafel.

• Difficulty: Easy
• Category: Dinner, Gluten-Free, Healthy Recipes, Life Style Recipes, Light Dinners, Lunch, Meal Times, Recipes, Summer Recipes, Vegan Recipes, Vegetable Recipes, Vegetarian
• Cuisine: African, European, Indian, Italian/USA, Mediterranean, South African
• Cooking Method: Oven, Stove Top

Ingredients

INGREDIENTS:

• 1/4 cup Extra Virgin olive Oil
• 1 tbsp Extra Virgin Olive Oil
• 1 cup Dried Chickpeas ((Soaked in water Overnight))
• 1/2 cup Red Onion ((Chopped))
• 1/2 cup Fresh Parsley ((Chopped))
• 1/2 cup Fresh Cilantro ((Chopped))
• 4 Clove Garlic ((1/4)(Quartered))
• 1 tsp Fine Sea Salt
• 1/2 tsp Fresh Ground Black Pepper
• 1/2 tsp Ground Cumin
• 1/4 tsp Ground Cinnamon

Instructions

METHOD:

1. 1. With an oven rack in the middle position, preheat oven to 190 degrees. Pour ¼ cup of the Olive Oil into a large rimmed baking sheet and turn until the pan is evenly coated.
2. 2. In a food processor combine the Soaked and Drained Chickpeas, Onion, Parsley, Cilantro, Garlic, Sea Salt, Pepper, Cumin, Cinnamon and the remaining 1 tablespoon of Olive Oil. Process until smooth for about 1 minute.
3. 3. Using your hands scoop out about 2 tablespoons of the mixture at a time. Shape the Falafel into small patties, about 2 inches wide and 1.5cm thick. Place each falafel on your oiled pan.
4. 4. Bake for 25 to 30 minutes carefully flipping the falafels halfway through baking, until the falafels are deeply golden on both sides. These falafels keep well in the refrigerator for up to 4 days or in the freezer for several months.