I had to stay in a middle of a motorway style hotel for 2 nights recently with work. With no fridge. And I needed to provide my own lunch for 2 days. Hum.
No egg, no wheat and due to lack of fridge, no meat or dairy either. A challenge!
I did some research online for vegan lunches and found falafels! Great, but how was I going to find gluten free falafels? They are a rare find indeed.
So, I set about making my own. I cooked my falafels and packed them into a lunchbox with some humus and GF bread rolls, leaving enough for my husband's tea. The recipe was so successful that my husband sent me a text while I was away saying "I LOVE your falafels!!"
So, here's the recipe!
2 x 400g tin chickpeas
1 small onion
1 tsp coriander (pre-ground or grind up some seeds)
1tsp cumin, ditto
1/2 tsp chilli powder
1 tsp cornflour
1 1/2 tsp plain flour
1 tsp margarine (dairy free if required)
Sprinkle of ground fennel seeds
Sprinkle of salt, black and white pepper
Boil chickpeas in a pan of water for 1 hour.
Drain and leave to cool for 15 minutes.
Blend or crush with a fork, this bit depends on whether you want yours smooth or chunky.
In a bowl, add the chickpeas and then onion, herbs and seasoning.
Add the flours gradually.
Add the marge.
Form the mixture into squished down balls in the palm of your hands, roughly golf ball sized.
Fry in 1" of vegetable or sunflower oil on a medium heat for 3-4 minutes on each side.
Remove and place onto kitchen paper to remove excess oil.
Serve with pitta bread, humus, chilli sauce or harissa, maybe a bit of cheese and salad - anything really!