Gluten Free Falafels

Gluten-Free Falafels | The Baking Beauties
Something you may not know about me (or maybe just forgot, haha). I have the WORST memory. I can’t remember movies we’ve seen, places we’ve been, people we’ve met, or places we’ve been. It’s rough. I really feel sorry for my husband. He’ll try to talk about something from our dating days, and I can’t remember it. Seriously, unless it involves something bad (weird how that happens, huh?), my memory just can not hold all that information. If there is no photographic evidence, it pretty much didn’t happen in my mind.

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.

Gluten Free Falafels
Author: 
Recipe type: Main
Serves: Makes 16 walnut size patties
 
Who knew delicious falafels were so easy to make. Serve with chopped tomatoes, diced onion, green pepper, lettuce, tomato, and Tahini sauce.
Ingredients
  • 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 tablespoons brown rice flour
  • vegetable oil for frying
For garnish: chopped tomato, diced onion, diced green bell pepper, lettuce, diced cucumber, Tahina sauce
Instructions
  1. Place the first 8 ingredients into a food processor. Process until blended, but not pureed.
  2. 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.
  3. Form the mixture into balls, about the size of a walnut.
  4. 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.
Notes
To bake the falafels, place the patties on a parchment lined baking sheet and bake at 375 degrees F for 25 minutes, turning them half way through. I also added 1 tablespoon oil to the mixture before forming them.
Adapted from Epicurious

 

 

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20 Responses to Gluten Free Falafels

  1. Susan March 1, 2011 at 1:00 pm #

    sorry to tell you this…but the forgetfulness you inherited from me…great looking recipe..

  2. Jeanine March 1, 2011 at 1:05 pm #

    @Susan Ha, yeah, I'll blame you for it. ;)

  3. Nicole March 1, 2011 at 2:45 pm #

    You have the same memory as my husband! I'm convinced you may be related. The recipe looks great. Can't wait to try it.

  4. Carolyn March 1, 2011 at 3:15 pm #

    These look really great, I am not surprised your kids liked them! I used to have a fantastic memory…until I had kids. Now I can hardly remember what I did 5 minutes ago!

  5. Jeanine March 1, 2011 at 3:29 pm #

    @Nicole Ha, maybe we are, and just forget. ;)

    @Carolyn That's what I blame it on! Kids & celiacs…I'm sure I have some vitamin/mineral deficiency that is causing my poor memory. Or, it's just early oldtimers. ;)

  6. Carolyn - What Life Dishes Out March 1, 2011 at 5:02 pm #

    I'm the same way with the memory!! My husband tells me things that happened and half the time, I don't even believe him.

    Let me know when you get the pita bread worked out. We have been trying to find a good recipe fo that for a while and no luck so far. When we eat falafal or gyros, my son just uses my gluten free flatbread to wrap around his portions. I've even made it into a circle shape to make it look pita-ish, but it's just not the same!

  7. Anonymous March 1, 2011 at 7:52 pm #

    Well, I think you have very good taste. ~ Margaret

  8. Jeanine March 1, 2011 at 8:07 pm #

    @Carolyn – What Life Dishes Out If/When I get the pitas figured out, I'll definitely post!

  9. Jeanine March 1, 2011 at 8:08 pm #

    @Anonymous Aw, thanks, Margaret!

  10. Lisa March 1, 2011 at 9:53 pm #

    I read the heading as Gluten Free Truffles… must be the minus 38 celcius and the need for chocolate to survive. I do love falafels and look forward to making these this weekend!
    I have no memory except for bad things or weird things…

  11. Jeanine March 2, 2011 at 11:28 am #

    @Lisa Glad to see I'm not the only one with a bad memory…well, unless it's weird or bad.
    Truffles would be good too, especially when it's still so cold out there. :)

  12. Reta March 7, 2011 at 9:18 pm #

    Hello. I LOVE your site. I look forward to the newest GF creation from you. Could you try and develop a Cream puff or chocolate eclair that is GF? That is the one thing I miss most. Thanks.
    Reta

  13. Jeanine March 7, 2011 at 10:17 pm #

    @Reta, Thank you, Reta! Here's a recipe for the eclairs, BTW: http://www.thebakingbeauties.com/2008/08/daring-bakers-bake-clairs.html It's not perfected, I did have a difficult time with them. If you google GF eclairs, you should find quite a few recipes, as it was a Daring Bakers challenge at the time (we were all baking the same thing). Hope that helps!

  14. freeeats March 9, 2011 at 8:14 pm #

    What a wonderful recipe. I have been missing falafel for a VERY long time. It hadn't even occurred to me to make a gluten-free version. Isn't it funny how we settle to go without things for so long! Thanks for the reminder. My college days were spent devouring those little balls of fried goodness. :)

  15. Jeanine March 10, 2011 at 10:08 am #

    @freeeats, Glad I can help. :) Some things just go to the back of our mind when they're not naturally GF (or bread, bread stays on a celiacs mind for a while). Hope you enjoy them!

  16. totalallergyman December 14, 2011 at 11:38 pm #

    Re: offtopic

    Jeanine as the author of the article, keeps writing about forgetfulness here, while very aware to avoid allergen items. So it must be something else, and I totally disagree with the modern eugenicists claim of ‘it’s genetics’, which some artificial priests of medicine hand down, accepted by those who fail to recognize the fraud:

    May want to try iodine therapy for several months. You can see my email so try sending me a message and I’ll reply privately.

    For the readers, there is the yahoo iodine group.

    Looking for why my stomach was jumping all over when eating grains, and other reactions (skin), with the first article on celiac symptoms, identified with all of them. However, the bit about avoiding iodine (iodized salt) is a complete red herring. There may be negative reactions to the many toxins which leech out of the body when taking sufficient quantities of iodine (fluorine, bromine, and heavy metals). When taking anywhere from 150 to 250mg/day. The high level is as the body had decades of prior exposure to toxic north american tap water, flame retardants, etc., and it builds up mostly in the fat tissues, as a mandatory stored toxin.

    E.g. The example with water, is ‘treatment’ by dumping smoke-stack effluent from scrubbers directly into the city water (a common method of adding fluorine – definitely not U.S.P.). So, iodine itself is not the problem, as much as it has been negatively portrayed by fraudulent ‘doctored’ non-science. And the very tiny amount in salt is not going to make any difference. When antagonized by the large amounts of toxic halides north americans are exposed to on any given day, the effective quantity of iodine absorbed by diet and in the body, is undetectable in urine analysis in over 90% of people to my reading thus-far.

    It’s not directly celiac related, perhaps. It did solve a lot of my problems, however, prior to discovering the celiac one. And thank you very much for the falafel recipe – I am trying some imported falafel through ‘Durra’, however, the mixes are expensive compared to the base ingredients. It solves two problems: making it myself and making it without anything to cause irritation.

    :’)

    • totalallergyman December 14, 2011 at 11:44 pm #

      ‘Durra’ falafel contains:
      Broadbeans, chickpeas, salt, sodium bicarbonate, garlic, onion and spices.

      And, I had no reaction to the first batch. So, I have no reason to suspect that ‘spices’ is covering up anything mysterious.

      If you can’t get ‘Durra’, it’s a syria-based company. So there may be some ridiculous sanctions on it. I have no problem on europe getting it, though.

  17. vivi March 25, 2014 at 4:59 pm #

    Hi Jeanine,

    Suberb – I have been wanting to make falafels. Just winder how many will this yield? (Thinking if I need to double it)

    • Jeanine Friesen March 25, 2014 at 7:48 pm #

      Thanks for asking, Vivi! I counted today, and had 16 walnut-sized patties from 1 batch.

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