Another exotic and delicious recipe is undoubtedly falafel and in this case: gluten-free falafel. As it is a recipe based on chickpeas, it is gluten-free, extremely healthy and rich in protein.
It is advisable before preparing the recipe to leave the chickpeas to soak for twenty-four hours so that they begin to soften and our gluten-free falafel acquires consistency more easily.
Due to a personal preference, in this recipe we will bake falafel, however, if you want to fry it once in the long run it is not harmful but be aware that frying is not the healthiest option. Let´s start cooking!
We will need:
- Two hundred grams of chickpeas (soaked for 24 hours)
- One onion
- One teaspoon of gluten-free cumin
- One clove of garlic
- Half a teaspoon of salt
- A dash of lemon to taste
- Two sprigs of cilantro
- Extra virgin olive oil
Preparation:
In a mincer, chop the garlic, onion and chickpeas together with the salt and cumin (personally, I prefer not to chop it too thin so that it remains more uniform). Then add the washed coriander leaves and finish chopping to mix all the ingredients.
And now comes the tricky part. But don’t worry, you’ll only have to make the falafel balls. With great care and with the help of our hands (which I hope are quite clean) we give our chickpea dough the shape of a falafel.
Once we have them all on a tray, what I usually do is leave them in the fridge for half an hour so that they settle and don’t fall apart. After a while, we put them on a baking tray with oil-soaked kitchen paper and, once they are in place, we also paint the falafel with olive oil.
We place our falafels in the oven already preheated to 180º and wait until they start turning brown to turn them over. Once they are turned over, let them finish browning, retrieve them and serve them. To the delicious falafel!