Jez: What are you doing?
Mark: Making hummus
Jez: ‘Making hummus,’ he says like it’s perfectly natural. No-one makes hummus?!
Mark: It’s only hummus, Jeremy.
Mark’s right. It’s only hummus. I’m a big fan of Peep Show and that particularly episode made me cackle and laugh so much I cried. It’s how every dinner party should be right? Scribbler cheddar anyone?
Actually no. Because we’re in Veganuary, so it’s no cheese for me.
Coming up with lunch ideas that are both gluten free and vegan isn’t easy. I’ve done a lot of reading and a daily visual sweep of Instagram to absorb as many ideas as possible. I work best like this. I look at what I might fancy to eat, and then figure out how to make it via trial and error.
But it’s Monday, and thanks to my weekend prep, I now have a good few day’s of lunches sorted.
Reading up on falafel and there’s lots of different ways to go about it, but what seems to be most consistent of course is the presence of chickpeas, garlic, herbs, spices etc. I’ve seen housemates use egg in the past to help bind, but to keep things vegan, it’s all about added oil and a dash of gluten free oat flour. Also no matter what the public say, coriander is not the devil, it’s a wonderful herb, so of course it’s in there. If you think coriander is the spawn of Satan, feel free to swap for parsley.
And what goes perfectly with falafel? It’s close relative hummus. As Mark says, it’s only hummus. Containing just a few ingredients and blitzed in a food processor, it’s probably more cost effective to make your own.
So without further ado. The extremely tasty falafel and it’s BFF homemade hummus:
What you need:
Gluten Free and Vegan Falafel
Makes 12 falafel
1 can of chickpeas (400g)
2 garlic cloves, chopped
1 large red onion, chopped
Handful of coriandar, chopped
6 pecan nuts, finely chopped
1/2 tsp tumeric
1/2 tsp smoked paprika
1 tsp cumin
2 tbsp gluten free oat flour*
Good seasoning of salt**
2 tbsp olive oil
*Standard plain gluten free flour also works, gf oat flour just helps to give a nutty texture.
**I found seasoning with salt AFTER frying was best to keep a nice amount of moisture.
- Drain and rinse the chickpeas, then dab them dry with kitchen roll to remove the excess liquid.
- Add the chickpeas to a food processor, along with the chopped garlic and blitz for 30 seconds.
- Next add the onion, coriandar, pecan nuts, tumeric, smoked paprika, cumin and blitz again,
- Finally mix in the oat flour and a dash salt (only a dash to avoid drying out the falafel). As the mixture is blitzing again, pour in the olive oil.
- Transfer the mixture to a mixing bowl, cover and leave in the fridge for 1-2 hours to firm.
- Remove from the fridge and roll the dough into 12 even balls, then flatten slightly so they become disks.
- Heat a large frying pan with a thin layer of olive oil, and place as many falafel as you can fit without the pan becoming two crowded. I only have a small frying pan, so I did six at a time.
- Fry the falafel in olive oil for roughly 4 minutes and flip. Ensure it’s brown before flipping, if not, fry for a few minutes longer.
- Remove from the pan and serve on a bed of spinach and homemade hummus.
- Optional: season and serve with fresh coriandar, chilli flakes, a touch of salt and hot sauce.
1 can of chickpeas (400g)
2 tsp tahini
1 large garlic clove, finely chopped
1 tsp smoked paprika
Juice of half a lemon
3-4 tbsp olive oil
Optional: coraindar, smoked paprika and oil to serve
- Drain and rinse the chickpeas, then dab them dry with kitchen roll to remove the excess liquid. Keep a few chickpeas aside for decoration if you wish.
- Add them to a food processor, along with the tahini, garlic, paprika, lemon juice and olive oil.
- Blitz for a good few minutes until smooth.
- Serve with fresh coriandar, a dash of smoked paprika and a swirl of olive oil.
Hope everyone’s Veganuary’s going well! I’m so thrilled with this recipe and all the new flavours I’m trying thanks to Veganuary. Who thought being vegan could so tasty?