Sunday, March 30, 2014

Gluten and Dairy Free Oven-Baked Falafel

I love Falafel! However, I really hate frying things. The smell of oil, the mess etc. Just not a good situation! Baked falafel is obviously the answer. So much healthier as well! This is a great recipe for Gluten and Dairy Free Oven- Baked Falafel with an optional Yogurt Dipping Sauce. Everyone that I have made this for loves it. Yum!"



Ingredients for the Falafel: Makes 10-2 tablespoon sized balls
  • 1 14 ounce can of chickpeas, drained and rinsed
  •  a couple of tablespoons of olive oil for the baking sheet
  • 1/3 cup chopped onion
  • 1/3 cup chopped parsley
  • 4 tablespoons chickpea flour
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
For the Optional Sauce:
  • 1 (6 ounce) container plain non dairy yogurt  Note: I like to use coconut milk yogurt but you can use any plain yogurt of choice.
  • 1/2 cucumber, peeled, seeded, and finely chopped 
  • 1 teaspoon dried dill weed 
  • salt and pepper to taste 
  1. Preheat oven to 350 degrees.
  2. Oil a baking sheet by either brushing it with olive oil or spraying it with a gluten and soy free olive oil spray like the one made by "Glick". Set aside.
  3. Place all ingredients in a food processor or blender and process until smooth and combined.
  4. Transfer mixture to a bowl and use your hands to form ten falafel balls, which should be about 2 tablespoons in size (approximately the size of a golf ball)
  5. Place the balls on the baking sheet and bake for 30 minutes, flipping them halfway through.
  6. For the sauce: In a small bowl combine yogurt, cucumber, dill, salt and pepper and mix well. Chill for at least 30 minutes.
  7. Serve with salad and gluten free pita bread. Enjoy!
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This recipe was shared at Allergy-Free Wednesday, 

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