I do remember when he lived on his own for a year, and he was trying a number of different recipes (maybe some weren’t good? I’m not sure, I can’t remember). But, I do remember having falafels. I believe that he made them once, and then we bought them a few times. Strange how I can’t recall where I’ve eaten them, but I do know that these tasted EXACTLY like those did. Maybe my memory is all in taste, I’m not sure.
I made these gluten-free Falafels for supper a while ago, and we both were taken back to our earlier days, when we were care-free, debt-free, childless and without responsibility. It is amazing when a meal can do that to you.
And guess what? The kids loved them! BONUS! So, we will definitely be making these again, just next time, I will look into baking them. I was attempting to bake a gluten free pita bread while making the falafels, so I had to fry them. The pita bread didn’t turn out, but that didn’t get this supper down. I have another recipe for pita bread to try, so I’ll do that next time.
- 1 can chick peas (drained and rinsed)
- 1/2 cup finely chopped onion
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh cilantro
- 1 teaspoon salt
- 1/2 teaspoon dried hot pepper
- 4 cloves of garlic (or less, if you wish)
- 1 teaspoon cumin
- 1 teaspoon baking powder
- 4-6 tablespoons brown rice flour
- vegetable oil for frying
To bake the falafels, place the patties on a parchment lined baking sheet and bake at 375 degrees F for 25 minutes, turning them half way through. I also added 1 tablespoon oil to the mixture before forming them.
Adapted from Epicurious