“5 Ingredients for Gluten-Free Falafel with Cucumber Dill Sauce”

Description

These Gluten-Free Falafel with Cucumber Dill Sauce are crispy on the outside and tender on the inside, packed with protein, fiber, and fresh flavors. Made with chickpeas, fresh herbs, and spices, these falafels are the perfect addition to your gluten-free, vegan meal plan. Served with a refreshing cucumber dill sauce, this dish makes for a delicious lunch, dinner, or appetizer. Whether you’re enjoying them in a wrap, as part of a salad, or on their own, these falafels are sure to satisfy your taste buds and fuel your body.

Ingredients

For the Falafel:

• 1 1/2 cups cooked or canned chickpeas, drained and rinsed
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 2 tbsp onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp ground black pepper
• 1/2 tsp salt
• 2 tbsp gluten-free flour (or chickpea flour)
• 1-2 tbsp olive oil (for frying)

For the Cucumber Dill Sauce:

• 1/2 cup dairy-free yogurt (such as coconut or almond-based)
• 1/4 cup cucumber, finely grated
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions

1. Make the falafel mixture: In a food processor, combine the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, turmeric, black pepper, and salt. Pulse until the mixture is combined but still slightly chunky.
2. Form the falafel balls: Transfer the mixture to a bowl and add the gluten-free flour. Mix until well combined. Roll the mixture into small balls (about 1 to 1 1/2 inches in diameter).
3. Cook the falafel: Heat olive oil in a large skillet over medium heat. Carefully place the falafel balls in the hot oil and cook for 3-4 minutes on each side, until golden brown and crispy. You may need to do this in batches.
4. Make the cucumber dill sauce: In a small bowl, combine the dairy-free yogurt, grated cucumber, dill, lemon juice, salt, and pepper. Stir until well mixed.
5. Serve: Serve the gluten-free falafel warm, drizzled with the cucumber dill sauce. Enjoy as a main dish, appetizer, or part of a salad or wrap.