Vegan and gluten-free falafel recipe by James Wythe
Delicious in a salad, wrap or pitta, falafels are a great boost of protein, adding a Mediterranean flavour that is hard to beat. Make up a batch of vegan and gluten-free falafel to spice up your lunch this week.
- 1 red onion, peeled, finely chopped
- 2 garlic cloves, peeled, crushed
- 1 heaped tsp ground coriander
- 1 heaped tsp paprika
- 1/2 tsp chilli flakes
- 400 g tinned black bean, drained and rinsed
- 400 g tinned chickpeas, drained and rinsed
- 1 juice of 1 lime
- a handful of fresh parsley
- 30 g chickpea flour (other gluten-free flours should work)
- 1 tbsp tomato puree
Heat a pan with a drizzle of olive oil. Add the onion and garlic and fry for a minute until beginning to soften.
Add the chickpeas, black beans, spices and a pinch of salt and pepper and fry for 5 minutes.
Pour the ingredients into a food processor along with the lime juice, flour, parsley and tomato purée and blitz. You’re looking for a slightly chunky consistency, so don’t completely blend until smooth (you may need to stop and press in the sides of the mix to create an even consistency). Allow to cool for 5-10 minutes.
Meanwhile preheat the oven to 200ºC/Gas Mark 6 and place a baking tray on the middle shelf.
Once the mix has cooled a little, shape into small balls, aim for roughly 16.
Remove the tray from the oven, drizzle over a layer of olive oil and evenly place the falafel balls. Bake in the oven for 10 minutes, then turn and cook on the other side for 10 minutes.
If you would prefer to fry the falafels to make them even crispier, simply add oil to a deep saucepan and fry for a couple of minutes until golden.