FALAFEL– Modified from a recipe in “Jewish Foods for Festivals and Special Occasions” to be gluten free. Served here with a greens, tomato, avocado and tahini sauce.
1 1/3 cup dried chickpeas; soaked in water overnight
4 Tablespoons quick (or roughly ground) oats (traditionally bulgar wheat)
1 onion minced
5 cloves garlic; crushed
1/2 cup fresh parsley; minced OR 3 Tablespoons dry
3 Tablespoons ground cumin seed
1 Tablespoon ground coriander seed
1 teaspoon baking powder
1 teaspoon sea salt
pinch freshly ground black pepper
pinch cayenne (optional)
3 Tablespoons water
3-4 Tablespoons gluten free flour *see note below* (traditionally wheat flour)
canola or olive oil for frying
Grind chickpeas in food processor (or food grinder attachment of a KitchenAid) into a large bowl. Add oats, onion, garlic, spices and water. Let sit, covered at room temperature, for 45 minutes. Mix in flour. Heat oil, 1/4 inch deep, in a large heavy bottomed (I use cast iron) skillet on medium high heat. Meanwhile, form the falafel mixture into small balls/patties and set aside on a tray or baking sheet. Gently place each formed patty in the hot oil and fry till browned and crispy on the bottom and sides then flip and fry on the other side till browned and crispy. Remove from pan onto a paper towel lined plate. Serve with tahini sauce (recipe below), salad, pita bread, hummus, labneh, etc.
*note- when using gluten free flour the addition of an egg can help bind the mixture together but is not necessary. Form one falafel and fry to test. I use Bob’s Red Mill and did not need an egg.
1/2 cup sesame tahini
1/4-1/2 cup water
2 Tablespoons fresh pressed lemon juice
1 clove garlic; crushed
1/2 teaspoon sea salt
pinch black pepper
2 Tablespoons parsley/cilantro minced (optional)
Place all ingredients (start with 1/4 cup water) in food processor and blend till well combined. Add more water, 1 Tablespoon at a time, until the desired consistency is reached.