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.
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
Instructions
- Soak dry chick peas for 24 hours. After a day of soaking, drain and set aside the beans.
- 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.
- 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.
- Bake falafel in a 375 degree Fahrenheit oven for 30 minutes. Carefully flip over before baking the last 10 minutes.
- Alternatively, you can deep fry the falafel until golden brown.
Tried this recipe?Let us know how it was!