Gluten-Free, Baked Falafel Bowls
Last year, Joe and I traveled to Amsterdam to celebrate his 40th birthday. It was our first International trip without Carolina (thank you, Mom!). We spent 4 lovely days touring the city and enjoying great food.
Late night we would stop at a local spot and order one falafel to share. It came on a warm whole wheat pita with lettuce, tomato, and lots and lots of tahini dressing – I can still taste it! We have yet to find falafel that fresh and delicious in the states but we’re not giving up.
Here is a healthy flip for falafel inspired by our trip!
1 15 oz can organic chickpeas, drained and rinsed
2 cups fresh cilantro, chopped (parsley also works)
2 tablespoons fresh lemon juice
2 large garlic cloves, minced
1/2 yellow onion, chopped
1 1/4 teaspoons cumin
1/2 cup gluten-free oat flour
Salt and fresh ground pepper to taste
Tahini Dressing (optional)
1/2 cup lightly roasted tahini
1/2 cup water
1/4 fresh lemon juice
2 garlic cloves, minced
salt and fresh ground pepper to taste
Preheat the oven to 375 degrees F. Add all ingredients to a food processor and mix to combine. Careful not to over mix, you want to keep some texture. Transfer to a large mixing bowl, cover and refrigerate to set, 15-20min or until mix is firm enough to handle. Once set, remove from refrigerator. Use your hands to scoop out the mix and form into small balls, about ½ inch thick. Place the balls on a baking sheet lined with parchment paper. Bake in preheated oven for 30-40min. The longer they bake the firmer they get. Serve warm over fresh veggies and drizzle with tahini dressing. Enjoy!
Tahini Dressing: blend all ingredients in a blender until smooth
Cherry tomatoes, chopped
Red onion, chopped
Joe and in front of the canals in Amsterdam. 🙂