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!
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!
- 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
- 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.
Copyright 2011 Avery/Gotham of Penguin Group USA, excerpted from 125 Gluten Free Vegetarian Recipes by Carol Fenster. All rights reserved.