MNFC’s Gluten Free Baked Falafel
Our June monthly deli special has been such a huge hit, that we decided to share the recipe. This particular version offers a healthy twist to this traditional Middle Eastern classic dish. Serve the falafel balls as appetizers with a yogurt cucumber sauce, or in a pita with fresh veggies. Either way, it’s sure to be a crowd pleaser!
Preheat oven to 375 F. Coat a pan with a small amount of sunflower oil and place over high heat. Add the onions, peppers, and garlic and cook until onions are translucent. Set aside to cool a bit. In a food processor, process the herbs with cumin, salt, pepper, chili flakes, and eggs. Put in a bowl with the onion & pepper mixture. Place the garbanzos in the food processor and pulse a few times, then transfer them to the bowl with the onion & pepper mixture. Add the flour and mix by hand. Make small balls and bake on an oiled cookie sheet for about 30 minutes, or until brown and crispy. Makes about 25 falafel balls.