Glycemic Load: 4
2 cans chickpeas
1 medium onion
1 cup chopped parsley
2 cloves of garlic
1 tsp ground coriander
1 tsp ground cumin
Pinch cayenne pepper
¼ cup coconut flour
Gluten free breadcrumbs
Roughly chop your onion and finish in the food processor.
Add the chickpeas and process until finely chopped.
Add the remaining ingredients and process until well mixed.
Add the coconut flour if needed to help the mixture bind.
Shape the mixture into small balls then coat in flour, beaten egg and breadcrumbs.
Shallow fry the falafel in coconut oil for about 3 minutes on each side or until golden brown.
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