This falafel recipe is one of my favorites because it’s super easy (if you have a food processor) and really tasty!
Tzatziki Sauce
6 oz. plain yogurt (we use soy yogurt)
1/2 cucumber, peeled and finely chopped
1 tsp dried dill (or three times that much. I always add way more dill than 1 tsp)
salt and pepper, to taste
1 Tbsp mayonnaise (which is a dairy free product. People always seem surprised by that.)
Combine all ingredients, chill prior to serving
Falafel
1 can (15 oz) chickpeas, drained
1 medium onion, chopped
1 Tbsp minced garlic
2 Tbsp parsley (fresh or dried)
1 tsp coriander
3/4 tsp cumin
1/2 tsp salt
1/3 cup gluten free flour (or more. Add enough flour until dough holds together loosely in balls)
Combine chickpeas, garlic, onion, parsley, coriander, cumin, salt, and pepper in food processor and puree until smooth (ish). Add flour. Puree in food processor (the dough should be a thick paste). Heat oil (about 2 inches or so) to about 350 degrees (on medium or medium-high heat) in a wok or deep pan. Make the paste into balls the size of a ping pong ball. Fry the balls until golden brown, making sure to fry both sides of the ball. Using a slotted spoon, pick the falafel out of the pan and let drain on a plate covered with a paper towel. When done frying, let oil cool and then save the oil in a jar (you can reuse it for frying in the future). Eat falafel with the sauce on top.