Use grapeseed oil if you don't have avocado oil.

Equipment Needed

Measuring cups and spoons, large mixing bowls, knife, cutting board, food processor, slotted spoon, thick bottomed pan and a baking sheet with a wire rack


Falafel fritters:
In a large bowl add 2 litres of hot water and soak the chickpeas overnight (12 hours minimum).

The following day, the chickpeas should look plumped up. Drain and rinse thoroughly. 

Transfer the chickpeas to a food processor.

Add 1/2 onion, garlic, gluten free flour, 1/2 of the Italian parsley, 1/2 of the cilantro, 1/2 a lemon juiced, baking soda, ground cumin, ground coriander, smoked paprika, chili flakes and sea salt and black pepper to taste. Puree until smooth.  

Add the avocado oil to a thick bottomed pan and heat on medium (325°).

Roll the batter into balls (using a heaping tablespoon for each ball) and fry in the avocado oil on both sides for a total of 5-7 minutes, or until very golden brown and crispy.

Once done, transfer to a baking sheet lined with a wire rack to cool slightly and allow any excess oil to drain.

Tomato salsa:
Dice the tomatoes and transfer them to a bowl. Chop the remaining Italian parsley and cilantro and add them to the bowl as well. Add the remaining lemon juice and olive oil, season with salt and pepper to taste and stir thoroughly to combine.  

To plate, serve 1/4 of the falafel, 1/4 of the hummus, and 1/4 of the tomato salsa per portion. Cut the pita into triangles and serve 1/2 a pita per dish.