Updated: Sep 8
Flavorful gluten free falafels with hummus. Absolutely delicious.
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Delicious as an appetizer or main course. A great option at parties.
Soak your dry chickpeas (garbanzo beans) in water for 24 hours. When the beans are ready the next day, gather your ingredients to make the fallafel. (see video above)
Place the soaked chickpeas, onion and garlic into a food processor. Process until the ingredients are finely chopped. (see video)
Add in parsley and lemon juice. Process again until well incorporated. Once mixed, it will turn green which is the color you want. (see video)
Add chickpea flour, tapioca flour, baking soda, salt and paprika and pulse until well combined. (see video) Some people like to add cumin, coriander, and a little cayenne pepper as well. I don't like any of those spices. If you do, feel free to add.
Transfer the mixture to a bowl. Cover with plastic wrap and put in refrigerator for about an hour. Make sure you pat the plastic wrap down right on top of the ground mixture. (see video)
Watch Lucy, Mocha and Lexxi take over the kitchen and teach me how to make treats.
While the falafel dough was setting in the fridge, I made the rest of the dog treats from the dough I had saved. Recipe.
After the mixture has chilled for an hour it's ready to be formed and cooked. Fill your palm with about a tablespoon full of falafel mixture and form round balls with your hands. (see video)
Spray the balls with some olive oil on all sides and place into your air fryer. Set the fryer to 350 and cook for 15 minutes, flipping over once. Cook a little longer if they are not crisp.
If you don't have an air fryer, preheat your oven to 400 degrees. Bake falafel for 15 minutes. Flip them over and bake until crisp. (see video)
1 1/2 cups dry chickpeas (soaked 24 hours)
1/4 cup chickpea flour
1 tablespoon tapioca flour
1 teaspoon baking soda
1/2 cup chopped fresh parsley
1/2 cup chopped white onion
3 medium cloves garlic chopped
1/2 teaspoon paprika
1/2 teaspoons salt
Juice of 1/2 a lemon
Olive oil (to spray on)
Open can of chickpeas and drain into a bowl - you want to save the liquid, aka aquafaba
Remove chickpea skins to make a smoother hummus. (see video)
Check out my Top Five Gluten Free Baked Goods.
Add chickpeas, garlic, roasted red peppers (recipe for roasted peppers), salt and lemon juice to food processor. Process on high speed. (see video)
To see what happened to my finger: The casualties of cooking. Read my story to see why my finger is wrapped. WARNING - Graphic pics. Don't look if you are squeamish.
Add the olive oil through the feed tube a little at a time. If necessary, stir with a spoon and scrape the sides of the bowl.
Continue processing on high speed and slowly add the aquafaba through the feed tube,
Process on high speed until smooth and creamy. You don't want any chunks.
Once the hummus has a smooth consistency, transfer to serving bowl and garnish as desired. (see video)
1 15 oz can of chickpeas (garbanzo beans)
1/2 teaspoon garlic powder
1/4 teaspoon salt
2 tablespoons freshly squeezed lemon juice
2 tablespoons olive oil
2 tablespoons aquafaba (canned chickpea liquid)
1/4 cup Roasted red pepper