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Saturday, April 9, 2011


1 16 oz. can of chickpeas
1 lg. onion, chopped
2 cloves garlic, chopped
3 Tbl fresh parsley, chopped
1 tsp. coriander
1 tsp. cumin
2 Tbl. brown rice flour
Sea salt & fresh ground pepper
Safflower oil for frying


Drain chickpeas, place in pan with fresh water, and bring to a boil.  Allow to boil for 5 minutes, then let simmer on low for about an hour.  Drain and allow to cool for 15 minutes and mash.

Combine mashed chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add brown rice flour.  Mix well and form into small balls. Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).

Serving Suggestion
Falafel can be served as an appetizer with hummus or as a main course in gluten-free pita bread with lettuce, tomatoes, tahini, salt and pepper. Falafel can also be formed into patties and served like a burger.


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