Vegan and Gluten Free Falafel

Being vegan and now gluten free as well, it is interesting in my kitchen at meal time.  I’m always experimenting with recipes.  It is fun turning   vegetarian recipes into ones that meet my criteria.

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.

 

 

 

 

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