Gluten Free Falafel Balls with Tahini Sauce
Falafel are a Middle Eastern specialty that should be naturally gluten free. Made with chickpeas, chickpea flour and tahini they have a unique flavour and are delicious.
Servings 36 balls
Calories 69kcal
Equipment
- metal portion scoops, 1¼ inch or 1¾ inch (get 3 sizes, you'll never be sorry!)
Ingredients
FALAFEL BALLS
- 1 lb dried chickpeas (454 g)
- 1 small onion , coarsely chopped
- 2 cloves garlic , chopped
- 1 cup parsley , roughly chopped
- ½ cup cilantro , roughly chopped
- 1½ tablespoon lemon juice
- 1 tablespoon cumin
- ½ tablespoon coriander
- 1½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon cayenne pepper
- ¼ cup chickpea flour
- 2 tablespoon tahini
TAHINI SAUCE
- ¼ cup tahini
- 2 tablespoon lemon juice
- 1 tablespoon maple syrup
- 1 garlic clove , minced
- ¼ cup water
- oil for pan frying
Instructions
MAKE FALAFEL BALLS
- Place chickpeas in a large bowl and cover water. Soak overnight (12-24 hours). Choose a bowl large enough for them to triple in size and still be under water.
- Drain chickpeas and add to food processor bowl with onion and garlic.
- Process until roughly chopped (working in batches if needed).
- Add parsley, cilantro, lemon juice, cumin, coriander, salt, pepper and cayenne. Process until well combined and green in colour.
- Add chickpea flour and tahini. Process until evenly mixed.
- Using a 1¼-inch portion scoop drop balls of dough onto a tray. Roll into balls with your hands or flatten slightly with a flipper to make small disks. Makes about 36 falafel balls.
- Pan-fry, deep-fry or oven bake. Serve with tahini sauce. They freeze well.
TAHINI SAUCE
- Combine tahini, lemon juice, maple syrup and garlic in blender cup. With motor running slowly add water and blend until smooth. Set aside.
PAN-FRY METHOD - my preferred method
- Using 2 frying pans, heat 1-2 tablespoon oil in each pan over medium heat. Without crowding, fry falafel balls 3-4 minutes per side until nicely browned. Serve warm or room temperature.
DEEP-FRY METHOD
- Heat oil to 350°F. Fry in batches until nicely browned, turning as needed, about 5 minutes. Serve warm or at room temperature.
OVEN-BAKED METHOD
- Preheat oven to 400°F. Portion falafel balls directly onto a parchment lined baking tray. Bake 15 minutes, turn and bake another 10-15 minutes or until golden brown all over. Serve warm or at room temperature.
Notes
Serve falafel balls with your favourite hummus instead of the tahini sauce.
Add falafel balls to an appetizer platter of Middle Eastern delights like hummus, tadziki, raw vegetables, olives and gluten free crackers.
Make a Middle Eastern Falafel Bowl with this tahini sauce and/or my Pomegranate Tahini Sauce.
Nutrition
Serving: 3balls | Calories: 69kcal | Carbohydrates: 10g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 103mg | Potassium: 152mg | Fiber: 3g | Sugar: 2g | Vitamin A: 174IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 1mg
