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gluten free falafel on a plate with cilantro garnish

Gluten Free Falafel

Falafel can be served up in numerous ways. I love to toss them in Mediterranean salads or eat them inside of a pita pocket sandwich with slices of tomato, cucumbers and hummus or greek yogurt.
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Prep Time 20 minutes
Course: Appetizer
Cuisine: Middle Eastern
Ingredients Method

Ingredients
  

  • 1 ½ cup dried chick peas soaked 24 hours
  • 1 onion
  • ½ tablespoon minced garlic
  • ½ tablespoon ground cumin
  • ½ tablespoon coriander
  • ½ tablespoon za'atar seasoning
  • ¼ teaspoon cayenne pepper
  • 2 handfuls parsley leaves
  • 1 handful cilantro leaves
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon baking powder
  • olive oil to brush on tops and bottom

Method
 

  1. Soak dry chick peas for 24 hours. After a day of soaking, drain and set aside the beans.
  2. Roughly chop up the onion. Remove the stems from the parsley and cilantro. Place all the ingredients in a food processor and pulse until everything is very finely minced and comes together.
  3. Form balls of falafel and flatten a little if desired. Place a sheet of parchment paper on a cookie sheet and brush generously with olive oil. Place the falafel on the cookie sheet. (You may need two trays.) Then brush the tops of the falafel with olive oil.
  4. Bake falafel in a 375 degree Fahrenheit oven for 30 minutes. Carefully flip over before baking the last 10 minutes.
  5. Alternatively, you can deep fry the falafel until golden brown.

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