GLUTEN FREE GREEN FALFEL
Unbelievably delicious……this green, gluten free Falafel can be served as an appetizer with hummus, lemon tahini sauce, and hot sauce or sriracha or eaten as a main course. Stuff a gluten free wrap with falafel, lettuce, sprouts, tomatoes, lemon tahini sauce, salt and pepper. As an alternative, falafel can be formed into patties and eaten like a veggie burger. SO FRICKEN YUM.
Makes 6-8 patties, can be frozen.
1-1/2c fresh kale, de-stemmed, torn into small pieces
1-1/2c chickpeas, cooked, rinsed, drained (= 1 can)
1/2 onion, rough chopped
1 spring onions
2T tahini
2t cumin
1t pink salt
2 cloves garlic
1/2c cooked brown rice or quinoa
1/4c all purpose gluten free flour
1 lemon, juiced
Olive or grape seed oil for pan-frying.
Combine all ingredients except the flour in a food processor and process just until all is blended and mixture can be formed. Taste and adjust the seasonings; more salt, more cumin, more lemon juice etc to your liking.
Heat up a large cast iron skillet or frying pan over medium heat.
Transfer into a mixing bowl and add the flour and mix in until well incorporated.
Add the oil into the hot pan. With a cookie scoop, scoop out the chickpea mixture and place in the pan, not overcrowding. With a spatula, gently flatten the domes. Cook for 5-6 minutes per side or until they are golden brown crusted and then flip. Remove to a plate. Eat cold or hot! Serve with Lemon Tahini sauce.
Lemon Tahini sauce
Juice of 1 lemon
½c tahini
pink salt to taste
black pepper
1/4c water
In a small bowl, add all of the ingredients and whisk until smooth and to the desired consistency. If a thicker sauce is preferred, use less water. Serve over cooked greens, salads, or falafel.
The Vegan Love Project 