I’ve always loved mediterranean dishes and falafels have long been a favorite.
As a child my parents introduced to foods from around the world. We enjoyed moroccan food fairly regularly, When we travelled to Greece, Turkey or Tunisia I was in heaven!
Steaming couscous, tangines and yes, mountains of freshly made falafels.
Until recently I had never attempted to make these myself, but in an effort to find healthy and tasty food options for my vegan daughter I decided to give them a try.
I played around with a few different recipes and came up with this one to meet my gluten free needs and please my palate 🙂
Just a little warning these take a little but of time to make and you’ll want to plan ahead. They are well worth the effort so pick a day when you can enjoy a little extra time in the kitchen and enjoy!
You’ll want to start with raw, dried garbanzo beans and soak them overnight in about three inches of water or so. It’s a simple step that makes all the difference in the world in the texture and flavor of your falafels. Whatever you do, don’t use canned chickpeas. They are far too mushy.
I love a lot of flavor so I used a lot of fresh and dried herbs to come up with what I find the perfect combination. Feel free to adjust to your taste buds.
After draining your swollen beans you’ll toss them in the blender with the rest of your ingredients and make a coarse paste. You’ll need to refrigerate this paste for an hour or two before forming your falafel balls.
To obtain a nice crisp exterior with a soft and juicy middle you’ll need to deep fry your falafels. I used grapeseed oil for mine but you could use coconut or olive oil if you prefer. I chose to fry these in a deep frying pan with about 8 ounces of oils as I do not have a deep frier.
Once your falafels are cooked make sure to allow the excess oil to drain on a paper towel.
Your finished falafels should have a nice golden color, be crisp on the outside but soft inside.
I savored my falafels on a simple red leaf lettuce spread with a little fresh hummus with a cucumber, garlic and fresh dill salad, while the girls stuffed theirs in a pita pocket. For those who enjoy dairy I turned the cucumber salad into a delicious sauce by adding my favorite whole milk yogurt, Siggy’s skyr.
- 2 cups dried garbanzo beans soaked overnight (do NOT use canned)
- 1 tbsp olive oil
- 1 small onion, coarsely chopped
- 8-10 cloves garlic, minced
- 1½ cup fresh cilantro, chopped
- ½ cup fresh parsley, chopped
- 2 tbsp tablespoon almond or cashew meal
- 2 tsp ground cumin
- 1 tsp cardamon
- fresh ground salt and pepper to taste
- Vegetable or Coconut oil for frying
- Place dried garbanzo beans in a bowl and cover with 3 to 4 inches of water. Cover bowl and refrigerate overnight.
- Drain and rinse garbanzo beans and place in the bowl of your food processor.
- Heat 1 tbsp olive oil in a small skillet. Add chopped onions and minced garlic. Sauté for a couple of minutes until onion is translucent.
- Remove from heat and add onion and garlic to garbanzo beans.
- Add chopped cilantro and parsley, almond or cashew meal, cumin, cardamon, salt and pepper.
- Pulse until a coarse paste is formed, scraping sides and pulling up bottom of the mixture frequently.
- Pour coarse paste into a bowl. Cover and refrigerate for 1 to 2 hours.
- Remove paste from fridge and form into 1 inch balls.
- In a large skillet heat vegetable or coconut oil. Heat oil slowly to avoid making it too hot or burning it.
- Test oil with one of your falafel balls. The ball should stay together and begin to golden.
- Cook falafel balls for about 5 minutes on each side, turning as needed.
- Remove cooked falafels from oil and drain on a paper towel.
- Serve hot.
- Capture the sweetness of summer with these delicious gluten free buckwheat and nectarine pancakes. The buckwheat flour gives a delightfully hearty flavor that brings out the sweetness in the nectarines. Nectarines have a nice firm texture that lends itself well to cooking, enhancing the sweetness of the fruit as it caramelizes slightly.…