Calories: 300
Fat (of which saturated fat): 24 g (3 g)
Carbohydrate (of which sugar): 15 g (5.5 g)
Salt: 0.5 g
serves 4
1 2/3 cups rinsed and drained canned chickpeas (garbanzo beans)
1 small red onion, chopped
2 garlic cloves, crushed
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon ground star anise
1 red chile, chopped
1 egg white
1/2 teaspoon gluten-free baking powder
chickpea (besan) flour, for shaping
sunflower oil, for deep-frying
salt and pepper
salad
1 large orange
2 tablespoons extra virgin olive oil
3 cups arugula leaves
Place the chickpeas, onion, garlic, coriander, cumin, anise, chile, egg white, and salt and pepper in a food processor and process to a firm paste that still has some texture. Stir in the baking powder.
Use a little chickpea flour on your hands to shape the batter into about 12 small balls.
To make the salad, cut all the peel and white pith from the orange and lift out the segments, catching the juice. Whisk the juice with the olive oil and season to taste. Lightly toss the orange segments and arugula with the dressing.
Heat a 1-inch depth of oil in a large saucepan to 350°F, or until a cube of bread browns in 30 seconds. Cook the falafels for about 2 minutes, turning, until golden brown.
Drain the falafels on paper towels and serve with the salad.