Gluten Free Baked Falafel – Revised Recipe

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Average Rating: 3 | Rated By: 5 users

Falafel is a traditional Middle-Eastern dish, made with ground chickpeas or fava beans usually deep fried and served in a pita bread. This is a baked version made without the deep frying keeping the falafels healthier. A wonderful way to serve the gluten-free falafels is with an eggplant dip or full-fat plain yogurt

Ingredients

  • 2 x (13.5 oz) canned chickpeas, drain and rinse
  • 4 garlic cloves, minced
  • 1 small onion, quartered
  • 1 tbsp. GF free ground cumin
  • 1 tsp. GF ground coriander
  • ½ cup chopped fresh cilantro
  • ½ cup chopped fresh parsley
  • 1 tsp. sea salt
  • 1 tsp. GF baking soda
  • 2 tbsp. fresh lemon juice
  • ½ tsp. GF ground black pepper
  • 4 Tbsp. melted coconut oil, divided
  • Instructions

  • Preheat oven to 375 F and line a baking sheet with parchment paper
  • Add all the ingredients with 2 tablespoons of coconut oil into a food processor and blend until the mixture is grainy, stopping and scraping sides in between and adding a little water as needed, but keeping the mixture fairly dry but still moist
  • Roll the mixture into small balls about the size of a golf ball. Place on a prepared baking sheet and slightly press down
  • Brush with remaining oil and bake 15 minutes per side or until slightly golden
  • Serve with plain full-fat Greek yogurt


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