I do remember when he lived on his own for a year, and he was trying a number of different recipes (maybe some weren’t good? I’m not sure, I can’t remember). But, I do remember having falafels. I believe that he made them once, and then we bought them a few times. Strange how I can’t recall where I’ve eaten them, but I do know that these tasted EXACTLY like those did. Maybe my memory is all in taste, I’m not sure.
I made these gluten-free Falafels for supper a while ago, and we both were taken back to our earlier days, when we were care-free, debt-free, childless and without responsibility. It is amazing when a meal can do that to you.
And guess what? The kids loved them! BONUS! So, we will definitely be making these again, just next time, I will look into baking them. I was attempting to bake a gluten free pita bread while making the falafels, so I had to fry them. The pita bread didn’t turn out, but that didn’t get this supper down. I have another recipe for pita bread to try, so I’ll do that next time.
- 1 can chick peas (drained and rinsed)
- 1/2 cup finely chopped onion
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh cilantro
- 1 teaspoon salt
- 1/2 teaspoon dried hot pepper
- 4 cloves of garlic (or less, if you wish)
- 1 teaspoon cumin
- 1 teaspoon baking powder
- 4-6 Tbsp all purpose gluten-free flour (see Note)
- vegetable oil for frying
- Place the first 8 ingredients into a food processor. Process until blended, but not pureed.
- Sprinkle with baking powder and 4-6 Tbsp gluten-free flour, and pulse. You want enough flour to cause the mixture to form a ball, and no longer stick to your fingers. Turn into a bowl, cover, and refrigerate for several hours.
- Form the mixture into balls, about the size of a walnut.
- Heat about two inches of vegetable oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little more gluten-free flour. Then fry about 6 balls at once for a few minutes per side, or until golden brown. Drain on paper towels. You can serve with gluten-free pita bread, or just on top of a bed of greens with chopped tomatoes, onion, green pepper. You can thin down some Tahina sauce with water, and drizzle over the top, however, my kids like theirs with Ranch salad dressing.
Adapted from Epicurious