Gluten Free Falafel with Cucumber Sauce

Ingredients:

For the Falafels
• 1 - 15.5 oz. can garbanzo beans (chickpeas) (I used Swanson's low sodium version)
• 1/2 medium size onion, cut into chunks
• 1 Tablespoon canned diced green chiles
• 1 Tablespoon cilantro, dried and rehydrated or fresh
• 1 Tablespoon parsley, dried and rehydrated or fresh
• 1/2 teaspoon curry powder
• 1/3 teaspoon cumin
• 5 teaspoons rice flour*
• 4 teaspoons potato starch
• 1/2 teaspoon baking powder**
• salt to taste
• Oil for frying
For the Cucumber Dipping Sauce:
• 1/2 cup Greek yogurt (I used the non-fat FAGE brand)
• 2-inch cucumber, peeled and cut up into small chunks
• 1/2 teaspoon dill
• Few pinches of sugar, salt, xylitol or stevia (to taste)
• Splash of white vinegar

Instructions:

To Make the Sauce
1. In a small food processor or blender, combine all ingredients and blend until smooth.
2. 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
3. Add all ingredients, accept oil, to a food processor and pulsate until blended, but not runny.
4. Allow to sit for 15 minutes, allowing the flour to absorb some of the liquid.
5. Shape into balls; (I used a small ice cream scoop); set aside.
6. 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.
7. Drain on paper towels over a plate or rack.
8. Serve warm in a lettuce wrap or a gluten-free pita pocket.

Tips

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