Gluten-free Falafel

The first time I tried a falafel was during my studies in the UK. My friend, who is a vegetarian, introduced them to me and it was love at first taste. It was something different and meat-less. While in college, I was able to eat whatever my little heart desired and falafel pitas were very delicious.  My favorite time to eat them was after a long night of dancing with my friends.  Who could resist a healthy, delicious late night snack?
How couldn't you like a falafel? It's a seared patty made primarily from ground chickpeas, served in a pita, topped with salad, hot sauce and drizzled with a tahini-based sauce. Delicious, easy, and healthy.

Since, most pre-made falafels contain gluten and are filled with preservatives I decided to make my own, and wouldn't you know it they are actually better than I remembered.


Ingredients:

• 1 can of organic chickpeas, drained

• 4 scallions (spring onions), chopped

• 2-3 cloves garlic, chopped

• 1 small white onion, chopped

• 1/4 cup cilantro, chopped ( I don't like cilantro, so double up on the parsley)

• 1/4 cup parsley, chopped

• 1/4 cup chives, chopped (optional) 

• 1 tablespoon  lemon juice

• 2 tablespoons egg whites

• 1/3 cup of gluten-free flour (I used all purpose gluten-free flour) 

• 1 1/2 teaspoons ground cumin

• 1 1/2 teaspoons ground coriander

• 3/4 teaspoon ground chili 

• 3/4 teaspoon cayenne pepper 

• Kosher salt 

Directions: 

In a food processor, combine all the ingredients and pulse. Season with salt. The mixture shouldn't be smooth, just chunky. Roll into balls, if it sticks to your hands, add more flour and press gently into patties. Sear in batches of hot olive oil for about 3-4 minutes each side and drain them on paper towels. 

Serve them in a gluten-free pita or lettuce wrap with copped tomatoes, cucumbers and tahini-sauce. 

ENJOY