Here’s a delicious, easy to make, vegetarian, vegan and gluten-free recipe of this traditional Middle Eastern dish. Serve on a bed a salad or stuffed into pita pockets with a tahini dressing for a great lunch or dinner. Makes a great appetizer, too. Enjoy! Makes 1 dozen falafel patties; Serves 4
- 2 cups garbanzo bean flour
- 1 cup coarsely chopped cilantro
- 1/2 cup onions, coarsely chopped
- 1/2 cup water
- 3 cloves garlic, coarsely chopped or minced
- 2 tablespoons lemon juice
- 1 teaspoon cumin seeds
- 1 teaspoon sea salt
- 3 tablespoons ghee or Nutiva extra virgin coconut oil*
Place all the ingredients, except the ghee or oil in a mixing bowl, and mix well. Shape the batter into walnut sized balls.
Variation: Swap 1 teaspoon coriander for cilantro.
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Photos by Tracey Eller taken at Esalen Institute in Leslie Cerier’s Improvisational Cooking for Health and Vitality hands on cooking workshop
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