There is a Middle Eastern restaurant in Brookline, MA called Rami’s that make huge falafel balls that are crispy on the outside and soft on the inside. They then load them into a fresh pita and top with great veggies and tahini sauce. It is incredible! I have sadly not been able to eat their falafel since I was diagnosed with Fructose Malabsorption. Maybe one day I will take the risk and try it. However, in the meantime, I have modified a recipe I found on epicurious.com, taken from Joan Nathan’s book The Foods of Israel Today to make it onion-, garlic-, and wheat-free. I added it to a mix of kale massaged with a Dijon vinaigrette dressing and wild rice. I hope you enjoy.
Servings: About 20 falafel balls.
- 1 cup dried chickpeas (If dried chick peas bother you, use one 15-ounce can)
- 3-4 scallions (green portion only)
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh cilantro
- 1 teaspoon salt
- 1/2-1 teaspoon dried hot red pepper
- 1/2 teaspoon of garlic infused oil
- 1 teaspoon cumin
- 1 teaspoon baking powder
- 4-6 tablespoons gluten-free flour
- Vegetable oil with a dash of garlic infused oil for frying
- Place chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.
- Place the drained, uncooked chickpeas and green portion of the scallions in a food processor with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic infused oil, and cumin. Process until blended but not pureed.
- Sprinkle in the baking powder and start with 4 tablespoons of gluten-free flour, and pulse. Add flour so that the dough forms a small ball and no longer sticks to your hands. Transfer to a clean bowl and refrigerate, covered, for several hours.
- Form the chickpea mixture into balls about the size of walnuts.
- Add 1-3 inches of vegetable oil with a dash of garlic infused oil to 375ºF in a deep pot or wok. I used a cast iron pan and it worked well. Test with one falafel and if it falls apart, add a little flour.
- Fry falafel balls for a few minutes on each side, or until golden brown. Drain on paper towels.
- Add to salads or gluten-free pita with tahini and vegetables.