Falafel is one of those foods that I never really enjoy, but always feel like I should. It’s made with ingredients I like and is high in protein, but whenever I order one at a restaurant it tastes dry and over-seasoned. This is a gluten free version that is lightly seasoned and remains quite moist, even if you cook them by baking instead of frying.
1 onion, diced
1/4 c parsley, chopped
2 cloves garlic, minced
2 cans chickpeas
1/2 tsp each cumin, curry powder, chili powder, lime juice
3 Tbsp olive oil
Water, to blend (about ½ cup)
2/3 c sorghum flour
1. In a blender or food processor, puree together chickpeas, spices, oil and water as needed.
2. Transfer bean puree into a bowl and stir in remaining ingredients.
3. Form into small patties and fry in olive oil until golden brown and crispy on both sides. Or, bake on a lightly oiled cookie sheet at 350oF for 15 minutes per side. Serve with sour cream.