Conventional wisdom claims everything tastes better fried and with gluten, that might be true. I’ve learned to eat differently though. Eating plant-based and gluten-free wasn’t enjoyable at first but I now crave foods that make me feel good.
Falafel is traditionally fried and sometimes includes gluten, neither of which are optimal choices of nourishment for me. So, here’s my reinvention of it. This batch is a great one for a weekly meal prep as they stay well in the fridge and freezer.
Throw them on top of a salad with a hearty drizzle of my easy tahini sauce and you have a plant-based, gluten-free meal of champions.
Follow up with a quick batch of tahini cookies to snack on during the week, if you feel so inclined.
Gluten-Free Baked Falafel
- Prep Time:10 minutes
- Cook Time:25-30 minutes
- Total Time:45-50 minutes
- Servings:1 dozen
- 3 cup spinach
- 1 can chickpeas (drained and rinsed)
- 2 garlic cloves
- 1/4 cup tahini
- 2 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon dried parsley
- 1/4 teaspoon cumin
- 1/3 cup gluten-free flour
Add all ingredients except lemon and gluten-free flour to a food processor.
Pulse until everything is beginning to break down, then add lemon juice.
Scrape down sides and preheat oven to 375F°.
Add gluten-free flour (I used a gluten-free oat flour), pulse until the dough is dry enough to handle.
Roll 2 tablespoons of dough into balls, flatten with fingers to create disks.
Bake for 25-30 minutes.