Who knew delicious falafels were so easy to make. Serve with chopped tomatoes, diced onion, green pepper, lettuce, tomato, and Tahini sauce.
Author: Jeanine Friesen
Recipe type: Main
Serves: Makes 16 walnut size patties
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
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.
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
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2011/03/gluten-free-falafels.html