Oh my word, how I love eating falafel. I have been making this falafel recipe since college, and recently adapted it to be gluten free. It’s just as tasty as the original.
Gluten Free Falafel (from Feeding My Kid)
Adapted from Vegetarian Times, July 1993
3 cloves garlic
½ onion, chopped
½ minced fresh parsley
1 15 oz. can chickpeas (garbanzo beans), rinsed and drained
1 Tbsp fresh lemon juice
1 tsp ground cumin
½ tsp basil
½ tsp coriander
½ tsp thyme
½ tsp salt
½ tsp hot pepper sauce (I use Cholula)
Black pepper to taste
2 slices of gluten free white bread, soaked in cold water to cover (I use Canyon Bakehouse brand)
½ cup garbanzo bean flour
¼ cup vegetable oil
Preheat oven to 375 degrees. Put garlic, onion and parsley in a food processor and blend until finely minced. Add chickpeas and blend. Don’t’ worry – they won’t incorporate completely until you add more liquid. Add lemon juice and spices. Squeeze the water out of the bread and add to food processor. Process until well mixed. If your mixture is too dry, add a very small amount of water.
Line a baking sheet with parchment paper. Using a one tablespoon cookie scoop, form the batter into balls. Coat in the garbanzo bean flour and place on the baking sheet. Flatten slightly with your hand to make patties. Bake for 10 minutes, turn, and bake 10 more minutes. Remove from oven.
In a large skillet, heat the vegetable oil over medium high heat. Add the patties and fry until golden brown, flip and fry other side. Remove from skillet and drain on paper towels.
Suggestions for serving:
Yeah, gluten free means no pita bread or tortilla. Dairy free means no yummy yogurt sauce or cheese. Sorry about that. Luckily my kid eats these with ketchup. Of course. I like them on a bed of lettuce with lots of kalamata olives, diced tomatoes and cucumber slices.
If you really want a sauce, here are some you could try. I haven’t tried these recipes, but it’s now on my to-do list. They all sound delicious.