A Middle Eastern dish falafel are patties made with a mixture of chickpeas, parsley and various spices. Delicious served with tahini and garlic yogurt sauce. Serve in a pita with fresh veggies. Gluten-Free and Vegan.
I absolutely love falafel. It’s another one of those dishes that I had no idea you could make at home until my roommate from BU came along with her food processor (same food processor which turned my world upside down when I discovered how easy it was to make your own basil pesto, and hummus from scratch).
She only made this on special occasions but it was unforgettable every time.
And this past summer when I was in Israel (on a Birth Right Trip) we would occasionally get a lunch stipend and I used mine on falafel every time. The way I saw it, the shawarma was at least 2x more expensive and riskier than the falafel (considering you never knew how long that meat had been out in the 100 degree heat), whereas I always knew the falafel would be delicious and I would definitely avoid food poisoning.
Which I actually did end up getting — but I suspect it was from consuming 1 pound of sunflower seeds in 1 sitting – robotically cracking the shells throughout the entire length of a worldcup soccer match (very bad idea). Don’t think I’ve had a sunflower seed since. Anyhow — I’ve made this falafel recipe twice now – once for D and once for my parents n gma.
Carnivores – don’t be discouraged by the lack of meat in this dish and the fact that it is both vegan and gluten free – it’s still fantastic (D can vouch for me).
In Israel the falafel mixture was shaped into balls and deep fried — I shaped it into small patties and lightly cooked them on both sides. Tastes great either way. Take your pick.
Recipe Adapted From etherwork.net
- 2 cans chick peas drained, rinsed, and peeled (optional)
- 1 onion chopped
- 4 fistfuls of fresh parsley
- 1 1/2 teaspoon sea salt
- 1 teaspoon red pepper flakes
- 6 cloves of garlic
- 2 teaspoons cumin
- 2 teaspoons baking powder
- 1/2-3/4 cup quinoa or other gluten-free flour
- vegetable oil for frying
- -Ingredients for Yogurt Sauce:
- 1/2 cup greek yogurt use coconut yogurt for vegan version
- 1/8 teaspoon garlic salt
- 3 tablespoons mayonnaise use vegan mayonnaise for vegan version
- 1 1/2 teaspoons lemon juice
- 1/2 english cucumber chopped
- :Ingredients for Tahini Sauce
- 1/4 cup tahina tahini
- dash of garlic powder
- 1/2 lemon juiced
- 1/8-1/4 cup water
- salt to taste
- 2 tablespoons parsley chopped
Process chickpeas in food processor until they are broken up into smaller pieces.
Add onion, parsley, salt, red pepper flakes, garlic, and cumin, and process until combined.
Add baking powder and flour, 1/4 cup at a time, and pulse. Add enough flour so that dough forms into a ball (mixture will still be a little sticky).
Put mixture in separate bowl and refrigerate for 2 hours or freeze for 20 minutes.
Over medium heat add oil to pan and wait for it to get very hot. Form small patties and cook until lightly browned on both sides.
** I served this with gluten-free pita bread, diced scallions, sliced tomatoes, chopped parsley, yogurt sauce and tahini sauce
Directions for the Yogurt Sauce
Mix everything together.
Whisk together tahina, lemon juice and garlic powder until smooth.
Add water a little at a time while continuing to whisk mixture.
Add salt and parsley.