Monday, August 24, 2009
gluten free baked falafel
Above are how they looked uncooked
This is how they looked cooked--except I browned them a bit more after this picture--I wanted them more crunchy.
from glutenfree.wordpress. I used an icecream scoop to scoop these out. I ended up cooking them for 15 minutes on one side and then having to flip them and cook quite some time--perhaps another 15 minutes. Perhaps I needed to raise them higher in the oven. ANyways these were very good--especially rolled with olives, cukes, tomatoes in a lettuce wrap!
Gluten free, baked falafel
Makes 24-25 inch and a half falafel balls (mine 15-16--I like them bigger--increases cooking time however)
3 cups dried garbanzo beans, soaked at least overnight but up to 12 hours
OR 2 – 15 oz. cans of garbanzo beans (I used canned--well drained and rinsed)
2-3 cloves of garlic
1/2 sweet onion (about 3/4 cup), roughly chopped (I used 1/2 onion--was less than 3/4 cup)
1/2 cup chopped parsley
3 Tablespoons GF Oat flour (grind up the oats in the food processor) or quinoa flakes (I used quinoa flour--you can use a coffee grinder to do this too)
1 teaspoon baking soda
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 1/2 Tablespoons lemon juice
1/2 teaspoon cayenne pepper
salt/black pepper to taste
+ water IF necessary to even out the texture (like 1/4 – 1/3 cup)(I did use some water but you have to be extreemly careful not to add too much)
Dump all ingredients into your food processor and grind well. You want to create an even texture of the chickpeas.
Preheat your oven to 350F.
Roll in to balls and place on a piece of parchment or a silicone baking mat.
Bake for 15- 18 minutes or until golden on the outside and crispy.
Serve with tahini dressing and/or cucumber sauce along with pita/wraps and salad greens for your sandwiches.
I USED A LARGE LETTUCE LEAF AND ADDED FALAFEL, CUKES, OLIVES, AND FRESH TOMATOES--ROLLED IT UP AND GREAT!