Oil-free, GF Falafels


1/3 cup almond flour
2 tbsp gluten free oat flour
1/2 tbsp baking powder
2 cloves garlic, minced
1/2 white or yellow onion, chopped
juice of 1/2 lemon
1/3 cup cilantro, chopped
1 can or 2 cups cooked chickpeas, rinsed well & drained
1 tbsp tahini
2 tsp fresh or dried parsley
1 tsp cumin
1/2 tsp coriander powder
pinch of cayenne(opt)

For sauce:
1 1/2 tbsps tahini
1 tbsp warm water
2 tsps lemon juice
1/4 tsp garlic powder & dried parsley
1/8 tsp salt & pepper

In food processor, blend following ingredients until well combined but not pureed (you still want texture); garlic, onion, lemon juice, chickpeas, tahini, cilantro & seasonings. Add salt & pepper to taste. Then pour mixture into medium size bowl and add almond flour, oat flour & baking powder. Combine well. For best results, refrigerate mixture for 1 hour. This will help it stick together & not become crumbly. Then, scoop mixture into 1 inch balls and place on parchment lined baking sheet. Bake at 350 degrees Fahrenheit for 30 minutes or until lightly browned. Remove from heat and allow to cool 10-15 minutes. For sauce, whisk together ingredients in small bowl. You can dip falafels in sauce or serve as a dressing over a falafel salad! Personally, I love eating them as part of a buddha bowl, with brown rice, veggies & lettuce! Enjoy!!

Leave a Reply