Gluten Free Green Falafels
These are much easier and quicker to make than I thought and are great one to have in the fridge for lunches or snacks. I have used kale here as the extra ingredient but spinach would work well too. Beetroot also works well for a wonderful pink colour. To experiment with different flavours swap you can swap the parsley for coriander. These are delicious served in a gluten free wrap with salad and hummus for lunch (as pictured), or as part of a salad for lunch, or even as a snack dipped in some hummus.
Ingredients
(Makes around 10)
400g tin of chickpeas (drained and rinsed)
2 handfuls of kale (or spinach)
1 handful of chopped parsley
3 garlic cloves (finely chopped)
1 tsp ground cumin
1 tsp salt
1 tsp baking powder
1 tbsp lemon juice
60g gluten free flour
4 tbsp olive oil
Method
Place the chickpeas, kale/spinach, parsley, garlic cloves, cumin, salt, baking power and lemon into a food processor and whizz until roughly combined (careful not to over whizz as you will lose the texture).
Add the gluten free flour to the mixture and mix together with a spoon or your hands. If its a little crumbly still then you can add a drizzle of olive oil to help bring it together.
Use your hands to roll into golf ball sized balls then place in your palms to flatten into patties.
Put the olive oil in a frying pan on a medium head and fry the patties in groups on both sizes until golden brown.
Serve in a gluten free wrap with salad and hummus for lunch (as pictured), as part of a salad for lunch, or have as a snack dipped in some hummus.