Gluten Free Falafel

LB and I have restarted Phase 1 of South Beach Diet and are in the middle of week one.  (We will be doing two weeks)  We were both feeling like we needed to get back on track again so Phase 1 should do that.

But.

I’ve been craving falafel.

The falafel mix that I usually use had potato starch in it and every recipe I could find used wheat flour to thicken and bind the chick peas together.  Also? I really wasn’t into pulling out the Fry Daddy.  It’s such a mess!

I figured I’d head on over to my favorite repository for all things South Beach.  Kalyn’s Kitchen.   Kalyn had a recipe for Baked Falafel (score!) but she also used wheat flour.  (boo..)    but! one of the comments mentioned chick pea flour (score!)

Turns out Kalyn modified a  recipe from Epicurious so even though this is super similar to Kalyn’s recipe, I think I’m ok to post my modifications as a recipe and not just a recipe hack.

I was going to double her recipe because I wanted to make use of an entire bag of chickpeas, but a bag is more than twice the recipe so I ended up modifying a few other things as well.  Mostly my method is different because I couldn’t fit everything into my food processor at once and I also think I left the chickpeas a little chunkier than she did.

At any rate, here it is.

Falafel patties before baking

Falafel patties before baking

5 from 1 reviews
Gluten Free Falafel
 
This makes a really big batch but the mixture freezes incredibly well
Ingredients
  • 1 lb dried chickpeas
  • 1 medium onion
  • 1 cup parsley leaves, loosely packed
  • 1 cup cilantro leaves, loosely packed
  • 7 - 8 cloves garlic
  • 2 tsp ground cumin
  • 2 tsp baking powder
  • ¼ to ½ cup chickpea flour
  • 1 tsp salt
Instructions
  1. Soak dried chickpeas overnight in cold water. Cover with at least 2 inches of water
  2. Drain chickpeas and pulse in a food processor until ground but not pureed. You will need to do this in batches. Put ground chickpeas in a large mixing bowl.
  3. Put the parsley and cilantro in the food processor and pulse until finely minced. Add to the chickpeas.
  4. Cut the onion into large chunks and put it and the garlic in your food processor. Process until pureed and add to chickpea mixture.
  5. Add the cumin and baking powder and salt to the mix and combine.
  6. Add enough chickpea flour to the mix so that the mixture will hold together. I needed ½ cup, but you may need more or less.
  7. Refrigerate for at lease a few hours. I chilled mine for about 8 hours.
  8. Preheat oven to 400 degrees.
  9. Spray a baking sheet with spray oil or line with parchment paper.
  10. Form a little more than a tablespoon of the mixture into balls and then flatten into patties about ½ inch thick.
  11. Drizzle with olive oil.
  12. Bake for 20 minutes, stopping ½ way through to flip the patties over.
Falafel Dinner

Gluten Free Falafel

Two posts in one week and a recipe

I’m looking forward to training tomorrow.  I’ve been trying to eat better so that I have  energy and stamina for class!

Trying to plan recipes for the week,  we found this one.

Pasta with ChickPeas and Garlic Sauce

But of course, I couldn’t leave it alone and made a few revisions. I had a few slices of prosciutto left over and I wanted to use them. So I did.. and I added some peas to offset the badness.

Here is my version of Pasta with Chickpeas.

  • 2 teaspoons olive oil
  • 4 garlic cloves, rough chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (15 ounce) can chickpeas, drained (garbanzo beans)
  • 1 (14 ounce) can reduced-sodium fat-free chicken broth
  • 1 1/2 cups uncooked medium pasta shells (about 6 ounce)
  • 1/2 cup halved cherry tomatoes
  • 1 teaspoon dried parsley
  • 1 tablespoon  lemon juice
  • 2 slices of prosciutto, rolled and rough chopped (use scissors: trust me)
  • 1/2 to 3/4 cup of frozen peas
  • 3 tablespoons shredded parmigiano-reggiano cheese

Directions

Heat oil in a large skillet  over medium heat.  Add chopped  garlic, saute 1 minute. Add salt, pepper, chickpeas and broth, bring to a boil.  Cover, reduce heat and simmer 15 minutes.

While garlic mixture simmers, cook pasta in boiling water 9 minutes, drain well.

Place chickpea mixture in a food processor and process until smooth. It will be thick. Don’t Panic.

In the same skillet, saute proscuitto until mostly crispy.  Toss in halved tomatoes, lemon juice and parsley.  Saute 1 minute.  Add sauce.   Add either more broth or water to thin to desired consistnecy.  Add frozen peas and heat through.

Add pasta.

Serve topped with cheese.

Enjoy!