166. Falafel : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

A traditional middle eastern snack, usually deep fried in oil, and without the egg. This method ensures the chickpeas are properly cooked.


Serves 4

8 oz or 225g of dried chickpeas

1 medium onion, peeled and chopped

4 cloves of garlic peeled and crushed

fresh parsley or coriander, 2 heaped tablespoons when chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

salt to taste

2 tablespoons olive oil

1/2 teaspoon bicarbonate of soda

1/2 teaspoon cream of tartar

1 egg


  • • Soak the chickpeas in plenty of water for24 hours before use, then rinse in fresh water.
  • • Boil the chickpeas vigorously for 10 minutesand use a slotted spoon to remove any scum or foam from the water.
  • • In fresh water, simmer the chickpeas forone hour, then drain.
  • • In a food processor, grind the chickpeasand onion to a coarse puree.
  • • Mix in all the remaining ingredients.
  • • Spoon the mixture in walnut sized ballsonto an oiled baking tray and flatten slightly.

  • • Bake in a preheated oven, gas mark 6,400F, 200C for 15 to 20 minutes or golden brown.
  • • Serve hot as a snack or starter.