This falafel recipe is one of my favorites because it’s super easy (if you have a food processor) and really tasty!
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
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.
This recipe comes from 1,000 Gluten Free Recipes. These blueberry muffins have become a weekly staple. Yum! I’ve altered the recipe to make it simple.
2 large eggs
3/4 cup rice milk (or your favorite milky type substance)
1/2 cup canola oil
1 T grated lemon zest or lemon juice
1 t pure vanilla extract (or imitation)
2 1/4 cups flour mix or Bob’s All Purpose Gluten Free Baking Flour
3/4 cup sugar
1 T baking powder (although this makes them rise a bunch and then sink down – try 1 t instead)
1 1/2 t xanthan gum
1 t salt
1 cup fresh blueberries (we buy a big bag at Costco and keep them frozen until using them)
Great with fruit jam!
1. Place rack on middle position in oven and preheat to 375 degrees F.
2. In large mixing bowl, beat eggs with electric mixer until frothy. Add milk, oil, lemon and vanilla and beat until just mixed.
3. In a small or medium bowl, whisk dry ingredients except blueberries. With mixer on low, slowly beat the dry ingredients into the liquid until the batter is smooth. Gently stir in the blueberries (try to avoid bursting them).
4. Grease the muffin pan with cooking spray. Divide the batter evenly in the muffin pan.
5. Bake 25-30 minutes (30 at 3,000 ft elevation) until muffin tops are firm, nicely browned and pull away from the pan. Cool the pan for 10 minutes and then remove muffins and place on a wire rack.