With summer upon us, I’ve been craving light meals and this hit the spot! No need for pita bread!
Gluten-Free Falafel Salad:
1 16 oz can chickpeas, rinsed and drained
1 tsp minced garlic
1 tbsp sesame seeds
1 1/2 tsp cumin
3 tbsp gluten free blend flour of your choice
1/3 cup chopped parsley
3 tbsp olive oil or coconut oil for cooking
optional gluten free bread crumbs for coating
Salt and pepper to taste
Tahini Dressing:
Juice from 1 lemon
1/2 cup tahini
1 tsp minced garlic
1/2 tsp cumin
1-2 tsp honey ( depends how sweet you want it)
Salt to taste
In a food processor blend all ingredients together except the olive oil and flour. Add flour while pulsing to get desired consistency , enough to be able to mold into balls without sticking to your hands. Then refrigerate for 1-2 hours. If you are in a rush like I was, skip this step, it still holds up fine. Form into balls. You can roll balls onto bread crumbs if you want extra crispiness. Heat skillet over medium with olive or coconut oil then add falafel balls and cook for 5-7 minutes or until lightly browned on both sides. Serve over salad, butter lettuce was used with radicchio, and drizzle with huge spoonful of the tahini dressing. Enjoy!
