Falafel, which are popular in the Middle East, and are now served all over the world as a replacement for meat, normally have a cake like texture to them, similar to doughnuts. The texture of this gluten free falafel is something you’ve probably never experienced before, but both my husband and I really enjoyed this. I normally would have cast this recipe aside because it is not the traditional texture inside, but we enjoyed it more than the usual. It has a creamy, almost bean like texture inside and crispy on the outside. I added a few unusual ingredients, and I am really glad that I did. I hope you enjoy my new version of gluten-free falafel. I’ve included my cucumber dipping sauce, too!
Gluten Free Falafel with Cucumber Greek Yogurt Sauce
A wonderful falafel recipe using Orgran brand gluten free falafel mix, topped with a cucumber dill sauce.
To Make the Sauce
- In a small food processor or blender, combine all ingredients and blend until smooth.
- Refrigerate for about 30 minutes to allow the dill to soften and flavor the sauce. However, when I'm in a hurry, I use it without waiting.
To Make the Falafels
- Add all ingredients, accept oil, to a food processor and pulsate until blended, but not runny.
- Allow to sit for 15 minutes, allowing the flour to absorb some of the liquid.
- Shape into balls; (I used a small ice cream scoop); set aside.
- Preheat 2" of oil in a skillet and add a few balls to the oil and turn constantly to brown all sides. Once brown, remove with a large slotted spoon.
- Drain on paper towels over a plate or rack.
- Serve warm in a lettuce wrap or a gluten-free pita pocket.
* For those on a grain-free diet, substitute the rice flour for a non-grain flour and see recipe link below for a corn-free baking powder.
** For those on a corn-free diet, don't forget to check the label on your baking powder. If you need a recipe for a corn-free baking powder see the Gluten Free Baking Powder Video.
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You may also be interested in Carol Fenster’s Vegetarian and Gluten Free Falafel with Dill Yogurt Sauce.