And what about me when everyone else is eating kebabs? That’s the question, especially when you’re heading to the kebab joint after a long night at the club. In truth, my nights are no longer so long, since we live in the country and the sidewalks are folded up at 23h. In one week our two husky puppies will arrive, so it will be rather difficult with leaving until the puppets. It doesn’t matter, because you can eat falafel without drinking, clubbing and then going to the kebab stand.
Vegan, gluten-free falafel recipe – what more do you want!
Today I’ll start with the spices. Garlic! Without the white, healthy tuber goes nothing and I want to warn you. Maybe this dish isn’t right for you if you still have a business dinner in the evening with the investors of your newly founded start-up or a date with the new flame from Tinder. But for all the other days and evenings in your life, these falafel fritters are more than perfect. Cayenne pepper, coriander, cardamom, cumin and a good pinch of sea salt. Ready is the falafel spice mixture.
Crispy on the outside, soft on the inside – or the perfect vegan falafel
One thing makes life difficult sometimes: The binding! There is really nothing more frustrating than a dough that is too soft and doesn’t bind well. This usually happens when you have the whole family sitting at the table and everyone is looking forward to eating. Ahhhh, sounds like a nightmare doesn’t it? Especially when using gluten-free flour, there is often a lack of sufficient binding.
But I have the solution for you, you just have to follow these little tricks:
- finely ground oatmeal: Provides additional binding and is healthy by the way.
- Flaxseed egg : Binds just as perfectly and ensures that the dough becomes even a tad crispier.
The basis for falafel are once again chickpeas:
- Consist of one-fifth high-quality, healthy protein
- Rich in healthy fiber, which promotes digestion
- Contain the essential amino acids lysine and threonine, which the body needs to build proteins
Very well to the crispy small Falafel patties fits freshly baked Naan bread , a Yogurt sauce with dill , hummus, fresh lettuce, tomatoes and cilantro.
The classic vegan falafel (gluten-free) are:
- Crispy
- Inside soft
- Oriental spiced
- filling
- Easy to make
Are you ready for these delicious falafel fritters? I wish you a lot of fun in recooking and of course a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Classic vegan falafel (gluten free)
FOR THE FALAFEL:
- 265 g Chickpeas drained *
- 2 Flaxseed eggs hot water + 7g or 1 tbsp. flaxseed meal
- 1 white onion peeled and chopped
- 4 Garlic cloves peeled and chopped or pressed
- 30 fresh parsley
- 12 g gluten-free flour mix or another flour
- Optional: 12g oat flour I grind the (gluten-free) oat flakes in the Food Blender (Blendtec)
- 7 g Cumin powder (1 TBSP.)
- 1 tbspn Coriander dried
- A pinch of cardamom
- Optional: a pinch of cayenne pepper or a Birds Eye Chili
- Sea salt to taste
- Frying oil or other heat-resistant oil for frying out
TO SERVE:
- Fresh naan bread
- Yogurt sauce
- Hummus
- Tomatoes
- Salad leaves
- Fresh coriander or parsley
Anleitung
- Strain chickpeas, wash well and pat dry with a clean kitchen towel.265 g Chickpeas drained *
- Place flaxseed eggs in a small bowl and let sit for 5 minutes.2 Flaxseed eggs
- Place onion, garlic and parsley in a food processor and blend until well combined.1 white onion, 4 Garlic cloves, 30 fresh parsley
- Add chickpeas, flaxseed eggs, gluten-free flour blend, oat flour, cumin, coriander, cardamom, optional cayenne pepper or Birds Eye chili, and sea salt and blend until a uniform paste is formed.265 g Chickpeas drained *, 2 Flaxseed eggs, 12 g gluten-free flour mix or another flour, Optional: 12g oat flour, 7 g Cumin powder, 1 tbspn Coriander, A pinch of cardamom, Optional: a pinch of cayenne pepper or a Birds Eye Chili, Sea salt to taste
- Taste briefly, season if necessary and put in the refrigerator for at least an hour so that everything can infuse well.
- Heat the pan and put a little frying oil. I like to set a small bowl of frying oil by my side and use a silicone brush to coat the pan with oil.Frying oil or other heat-resistant oil for frying out
- Separate a heaping tablespoon of each from the dough mixture and shape into a ball with your hands. Flatten a little so that it looks like a small patty. Add one falafel at a time to the pan and bake for about 2 minutes per side until a nice golden brown crust is formed. Turn and bake on the other side for another two minutes.
- Serve together with fresh Naan bread tomatoes, sauces or hummus and enjoy! Best kept fresh, in the refrigerator up to 3 days, in the freezer up to a month. Defrost slowly in the oven at 175 degrees and let it get hot.Fresh naan bread, Yogurt sauce, Hummus, Tomatoes, Salad leaves, Fresh coriander or parsley
