This recipe for Falafel minus the gluten, is so easy and so good. It is loaded with nutrition, fiber and wholesome goodness. Served with a side of quinoa and roasted veggies, or a big green salad and you have a delicious and nutritious meal. (I prefer to use all organcic ingredients)
1 medium onion, chopped
5 cloves of garlic, peeled
19 ounce can chickpeas, drained and rinsed
4 tbsp fresh parsley, chopped
2 tbsp fresh cilantro, chopped
1 tsp fresh lemon juice
1 tsp extra-virgin olive oil
1 tsp coriander
1 tsp cumin
1 tsp red pepper flakes
2 tbsp chickpea flour or brown rice flour (is gluten free)
1 tsp baking powder
salt and pepper
Preheat the oven to 375. Put the garbanzo beans in a food processor and pulse until ground up but not pureed. Move to a medium bowl and add the rest of the ingredients. Mix well.
Form the mixture into small balls (patties).
Rub a baking sheet with the 1 tsp of olive oil.
Bake for approximately 15 minutes per side until browned.
Serve with a Tahini Aioli:
1/4 cup Tahini
1/4 cup vegan mayonaisse
Juice of 1 fresh lemon
2 garlic cloves
salt to taste
1/4 cup water
Place all of these ingredients in a food processor. Process until creamy and smooth. Spoon over falafels or serve on the side.
This dressing will keep in the refrigerator for up to 2 weeks in a tightly sealed container.
I hope you enjoy these falafel as I do.