Gluten-free baked falafel recipe
Her's a recipe for a gluten-free falafel recipe not fried, but bake! Try them in a salad or a Buddha Bowl. Serve them as an appetizer with raw veggies. These little protein-rich bites will satisfy your appetite and your taste buds.
Falafels are an ancient dish originating from the Middle East. It's hard to know exactly when they were first created, but it seems they were consumed during Lent by the Christian Egyptians. Now they are quite popular all over the world.
Usually fried and made from chickpea flour, they are crispy on the outside and soft on the inside. The popular way to eat falafel is to slip them into a pita bread, accompanied by tahini or an other sauce, depending on the country. However, falafels are very versatile and will compliment any kind of meal.
Makes 12 falafels | Prep time: 15 minutes | Cook time: 35 minutes | Storage: 4 days in the fridge, 2 months in the freezer
Ingredients for the gluten-free baked falafel recipe
- 1 1⁄2 cup precooked chick peas
- 1 small red onion, minced
- 2 garlic cloves, minced
- 4 tbsp chick pea, quinoa ou brown rice flour
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1⁄4 tsp ground red pepper
- 1⁄2 tsp sea salt
- Ground black pepper, to taste
- 2 tbsp olive oil
- 1 tbsp ground chia, soaked in 3 tbsp water
- 1 grated carrot
- 2 tbsp dried parsley
- ½ cup gluten free breadcrumbs
Steps to prepare the gluten-free baked falafel recipe
Preheat oven at 400°F. Line a baking sheet with parchment paper.
In a food processor, combine chickpeas, onion, garlic, flour, spices, oil and salt. Mix to obtain a smooth paste.
With your hands, form 8 to 12 small spheres or patties. Wet hands prevent dough from sticking to fingers.
Roll each falafel in breadcrumbs.
Bake for 30 to 35 minutes or until the falafels are golden brown and crispy.
Recipe by Cuisine Soleil
