Falafel – Gluten Free

Unusual and tasty. Try this as an appetizer or a side dish.

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Submitted By Bob's Red Mill Natural Foods
Unusual and tasty. Try this as an appetizer or a side dish.
  • Dietary Specialty
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Submitted By Bob's Red Mill Natural Foods
Unusual and tasty. Try this as an appetizer or a side dish.
  • Dietary Specialty
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. In a bowl, mix bean flour, baking soda, salt, chili pepper, cumin, mustard seeds, turmeric and garam masala well. Add hot water, stir well. Gradually add garlic, ginger, onions and spinach. Mix well and let mixture rest for about 5 minutes.



    Heat 2 cups of oil in a deep fry pan. When oil is hot, drop 1 tablespoon of mixture into hot oil (about 6-8 balls at a time) and cook for about 5 minutes or until balls are golden brown. Remove and drain onto paper towels.



    Falafel can be kept warm in oven while frying remaining balls.



    Great served with this dipping sauce:

    1/2 cup plain lowfat yogurt

    1/2 cup lowfat or nonfat sour cream

    1 small cucumber (peeled, seeded and finely chopped)

    1/4 cup fresh parsley finely chopped

    1/2 tsp Bob's Red Mill dried dill weed

    In a small mixing bowl blend all ingredients together. Enjoy.



    Makes about 32 Falafels.





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