I recently created a gluten-free falafel recipe. They are naturally gluten-free, depending upon the sauce you use. My recipe did not turn out as expected, though we enjoyed them. So, I went to an expert, Carol Fenster. Carol recently published a new cookbook, 125 Gluten-Free Vegetarian Recipes. I used the baking method successfully, and is sure saves on calories! If you make the Dill Yogurt Sauce, ensure you use a gluten-free yogurt. I used FAGE Greek Yogurt. Stay tuned in tomorrow for my book review and a giveaway of this wonderful cookbook! Meanwhile, I hope you enjoy her gluten-free falafel recipe. We sure did!
Falafel is a Middle-Eastern bean fritter, made from chickpeas (garbanzo beans). Devotees fiercely defend their versions; I provide a very basic recipe here that you can customize to suit your tastes. My version is much less time-consuming than the traditional one, which starts with dried chickpeas; if you’re averse to frying, you can bake the patties instead. The dill yogurt sauce is a nice alternative to the tahini sauce sometimes served with falafel.
Though these gluten free falafels may be made fried or baked, baked is a much healthier choice. Dip in the delicious dill cucumber sauce and you're set!
Ingredients
- 1 cup plain yogurt (coconut, cow, or soy)
- 1 to 2 tablespoons chopped fresh dill, or to taste
- 2 tablespoons chopped English cucumber
- 2 tablespoons chopped onion
- 1 small garlic clove, minced
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon cayenne pepper
- Salt and pepper
- 1 can (15 ounces) chickpeas (1 1?2 cups), rinsed, drained, and patted dry
- 14 cup finely chopped onion
- 2 tablespoons chopped fresh cilantro or parsley
- 2 large garlic cloves, minced (or to taste)
- 1 teaspoon coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon sea salt
- 1/8 teaspoon crushed red pepper flakes
- 2 tablespoons chickpea flour or other bean flour (navy bean, fava, or white bean)
- Neutral oil for frying, such as corn or grapeseed [or]
- Cooking spray, for baking the falafel patties
Directions
- Make the Dill Yogurt Sauce: In a small bowl, whisk together all the ingredients. Refrigerate, covered, until ready to serve.
- Make the Falafel: In a food processor, combine the chickpeas, onion, cilantro or parsley, garlic, coriander, cumin, salt, crushed red pepper flakes, and chickpea flour, and pulse a few times to mash the beans. Scrape down the sides of the bowl and pulse again, scraping the sides again, until a coarse, thick paste forms. With wet hands, shape the mixture into 16 balls, about a generous tablespoon each, then flatten slightly into a patty.
- Heat 1?2 inch of oil in a large, heavy skillet over medium heat. Fry the patties until crisp and golden brown, about 5 to 7 minutes per side. Frying time will depend on the size of the patties and the temperature of the oil, which should be about 350°F. If you prefer, bake the patties on a parchment-lined 9 x 13-inch nonstick baking sheet until dry and crisp, about 20 to 35 minutes, turning once. Lightly coat the patties with cooking spray to aid in browning.
Nutritional Facts
Calories 80
Fat 1g
Protein 5g
Carbohydrates 13g
Cholesterol 1mg
Sodium 87mg
Fiber 1g
Copyright 2011 Avery/Gotham of Penguin Group USA, excerpted from 125 Gluten Free Vegetarian Recipes by Carol Fenster. All rights reserved.
Can’t wait to make these! I’ve been looking for a good gluten free falafel recipe. Thanks for sharing!!