Gluten-Free Israeli Falafel & Tahini Delight: A Cinematic Middle Eastern Feast

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 1/2 cups chickpeas, cooked or canned 1 small yellow onion, finely chopped 1/2 cup fresh parsley, chopped 1/2 cup cilantro, chopped 2 cloves garlic 1 teaspoon ground cumin 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon baking soda 3 tablespoons gluten
• free all
• purpose flour 2 tablespoons tahini, for serving 4 tablespoons olive oil, for frying and drizzling 8 gluten
• free pita breads 1 cucumber, sliced 2 tomatoes, chopped 1 red onion, thinly sliced 1/2 cup hummus, store
• bought or homemade

Instructions

1. a. In a food processor, combine chickpeas, onion, parsley, cilantro, garlic, cumin, salt, and black pepper. Process until a smooth paste forms. Transfer to a bowl, mix in baking soda and gluten free flour, then form falafel balls. b. In a large frying pan, heat olive oil over medium high heat. Fry falafel balls until golden brown on all sides, around 3 4 minutes per side. Remove from the pan and drain on paper towels. c. To serve, warm gluten free pita breads in the oven or on a grill. Spread hummus on each pita, top with falafel balls, cucumber slices, tomatoes, and red onion. Drizzle with tahini and olive oil, then fold in half to create a sandwich.

Chef’s Insight

To achieve a perfect texture in falafel, ensure that the chickpea paste is smooth and well combined before forming balls.

Notes

For added flavor, consider marinating the onion and tomatoes in lemon juice before assembly.