Just like traditional falafel, these gluten free grain free falafel have a cake-like texture and are flavor packed. Save money by using dried garbanzo beans/chickpeas. It’s super easy and it all happens while you’re sleeping. Top with one of three sauces, one of which is dairy-free. Make them hot and spicy or not.
This recipe is available to everyone.
Also, check out a unique Falafel Recipe with Yogurt Cucumber Sauce and Carol Fenster’s recipe for Baked Falafel with Yogurt Dill Sauce.
I prefer to use dried beans whenever I can because some experts believe that beans contain enzyme inhibitors, meaning they block your body from absorbing enzymes. When you soak dried beans, you are rinsing off a lot of those enzyme inhibitors.
Gluten-Free Grain-Free Falafels Using Dried Beans + Tahini Sauce
Delicious and flavorful gluten free grain free falafels with tahini sauce that everyone will enjoy.
For the Falafels:
- 8 ounces dried garbanzo beans/chickpeas, soaked overnight, drained & rinsed
- 2/3 cup chopped yellow onion
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh parsley
- 1 large garlic clove, coarsely chopped or grated
- 3 tablespoons fava bean flour (or garbanzo bean flour)
- 1 teaspoon salt
- 1 teaspoon gluten free baking powder
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cumin
- 1/16 teaspoon ground cayenne pepper (optional)
- 2 quarts oil, for frying
- !For the Tahini Sauce:
- 2 large cloves garlic
- 1/2 teaspoon fine salt
- 1/2 cup tahini paste (sesame seed butter)
- 1/3 cup fresh lemon juice
- 1/4 cup water
- 1/4 cup olive oil
- 1 tablespoon fresh, finely chopped cilantro
- 1 tablespoon fresh, finely chopped flat-leaf parsley
- 1/4 teaspoon ground cumin
- Salad and/or warm [Gluten Free Pita Pockets|
- Add the oil to a deep-fryer or large saucepan fitted with a thermometer. Preheat the oil to 340°F.
- Add the drained garbanzo beans to the bowl of your food processor and pulse until finely chopped (not mushy). Scrape the sides of the bowl as needed and transfer to a large bowl.
- Add the onion, cilantro, parsley, and garlic to the food processor and chop. Scrape the sides as required. Transfer this mixture to the large bowl of beans.
- Add the fava bean flour, salt, baking powder, cardamom, and cumin; pulse until combined. Do not over process. Form this mixture into balls the size of ping-pong balls. (I like to use a large spring-action scooper to measure the dough.)
- Working in small batches, fry the falafels, submerging into the oil and turning over occasionally, until brown and crunchy, about 5 minutes. Transfer to paper towels to drain for about 5 minutes. Store in the oven until everything else is ready. Serve falafel with salad, tahini sauce, and/or warm gluten free pita bread. Top with your desired sauce (Greek yogurt and cucumber above; Greek yogurt and dill above; or the tahini sauce below).
To Make the Tahini Sauce:
- Create a paste by mashing the garlic and salt together. Alternate between chopping and spreading and mashing the mixture against the cutting board with the knife until it forms a paste. Whisk in the remaining ingredients until smooth.
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