Hello lovely readers!
Today, I’m thrilled to share a fantastic Middle Eastern recipe that’s sure to become a favorite in your household: Gluten-Free Falafel with Tabbouleh and Creamy Tahini Dressing. I know there are plenty of falafel recipes out there, but this one is truly special, not only because it’s incredibly delicious but also because it’s free from common allergens like eggs, dairy, and soya.
Falafel is one of those dishes that can brighten any day. It’s packed with protein, full of flavors, and has that perfect crispy texture that makes each bite a delight. Paired with a fresh, zesty tabbouleh and a luscious tahini dressing, this dish is perfect for lunch, dinner, or even as a substantial snack.
Growing up, I always assumed making falafel from scratch was far too complicated for a home cook like me. However, once I gave it a try, I discovered that it’s not only straightforward but also immensely rewarding. The secret to a good falafel lies in using dried chickpeas that have been soaked overnight. Trust me, the extra bit of planning ahead really pays off in flavor and texture!
Let’s dive into the details, so you can recreate this Middle Eastern comfort dish at home.
**Ingredients**
*Falafel:*
– 250g dried chickpeas, soaked overnight
– 1 medium onion, roughly chopped
– 3 cloves garlic, minced
– 1 cup fresh parsley, chopped
– 1 cup fresh cilantro, chopped
– 2 tsp ground cumin
– 1 tsp ground coriander
– 1 tsp salt
– 1/2 tsp ground black pepper
– 1/4 tsp cayenne pepper
– 1 tsp baking powder
– 4 tbsp chickpea flour
– Vegetable oil for frying
*Tabbouleh:*
– 1 cup quinoa, rinsed
– 2 cups water
– 1 cup fresh parsley, finely chopped
– 1/2 cup fresh mint, finely chopped
– 1 cup cherry tomatoes, diced
– 1 cucumber, diced
– 4 spring onions, finely chopped
– Juice of 2 lemons
– 1/4 cup olive oil
– Salt and pepper to taste
*Creamy Tahini Dressing:*
– 1/2 cup tahini
– Juice of 1 lemon
– 2 cloves garlic, minced
– 1/4 cup water
– 1 tbsp olive oil
– 1 tbsp maple syrup
– Salt and pepper to taste
**Method**
***Falafel:***
1. Drain and rinse the soaked chickpeas.
2. In a food processor, combine chickpeas, onion, garlic, parsley, and cilantro. Pulse until the mixture is finely ground but not pureed.
3. Transfer the mixture to a bowl, and add cumin, coriander, salt, black pepper, cayenne pepper, baking powder, and chickpea flour. Mix well and refrigerate for 30 minutes.
4. Form the mixture into small balls or patties, about 2 tablespoons each.
5. Heat vegetable oil in a deep frying pan to 180°C (350°F). Fry the falafel in batches, about 3-4 minutes per side, until golden brown and crispy. Drain on paper towels.
***Tabbouleh:***
1. Bring 2 cups of water to a boil in a medium saucepan. Add the rinsed quinoa, reduce to a simmer, and cook for 15 minutes until the water is absorbed. Fluff with a fork and let cool.
2. In a large bowl, combine cooked quinoa, parsley, mint, cherry tomatoes, cucumber, and spring onions.
3. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour over the quinoa mixture and toss to combine. Refrigerate until ready to serve.
***Creamy Tahini Dressing:***
1. In a bowl, whisk together tahini, lemon juice, garlic, water, olive oil, and maple syrup. Season with salt and pepper to taste. Adjust consistency with additional water if needed.
2. Serve falafel warm with tabbouleh and drizzle with creamy tahini dressing. Enjoy!
As you take that first bite, you’ll be met with crispy falafel, herbaceous tabbouleh, and a creamy, tangy dressing that brings everything together. This meal makes for a vibrant, satisfying plate, perfect for a midweek dinner or a weekend treat with friends and family.
I hope you enjoy making and eating this as much as I do. Feel free to drop a comment below to let me know how yours turns out or to share any twists you put on this recipe.
Until next time, happy cooking!
-Al
Ingredients
**Falafel:**
– 250g dried chickpeas, soaked overnight
– 1 medium onion, roughly chopped
– 3 cloves garlic, minced
– 1 cup fresh parsley, chopped
– 1 cup fresh cilantro, chopped
– 2 tsp ground cumin
– 1 tsp ground coriander
– 1 tsp salt
– 1/2 tsp ground black pepper
– 1/4 tsp cayenne pepper
– 1 tsp baking powder
– 4 tbsp chickpea flour
– Vegetable oil for frying
**Tabbouleh:**
– 1 cup quinoa, rinsed
– 2 cups water
– 1 cup fresh parsley, finely chopped
– 1/2 cup fresh mint, finely chopped
– 1 cup cherry tomatoes, diced
– 1 cucumber, diced
– 4 spring onions, finely chopped
– Juice of 2 lemons
– 1/4 cup olive oil
– Salt and pepper to taste
**Creamy Tahini Dressing:**
– 1/2 cup tahini
– Juice of 1 lemon
– 2 cloves garlic, minced
– 1/4 cup water
– 1 tbsp olive oil
– 1 tbsp maple syrup
– Salt and pepper to taste
Method
**Falafel:**
1. Drain and rinse the soaked chickpeas.
2. In a food processor, combine chickpeas, onion, garlic, parsley, and cilantro. Pulse until mixture is finely ground but not pureed.
3. Transfer the mixture to a bowl, and add cumin, coriander, salt, black pepper, cayenne pepper, baking powder, and chickpea flour. Mix well and refrigerate for 30 minutes.
4. Form the mixture into small balls or patties, about 2 tablespoons each.
5. Heat vegetable oil in a deep frying pan to 180°C (350°F). Fry the falafel in batches, about 3-4 minutes per side, until golden brown and crispy. Drain on paper towels.
**Tabbouleh:**
1. Bring 2 cups of water to a boil in a medium saucepan. Add the rinsed quinoa, reduce to a simmer, and cook for 15 minutes until water is absorbed. Fluff with a fork and let cool.
2. In a large bowl, combine cooked quinoa, parsley, mint, cherry tomatoes, cucumber, and spring onions.
3. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour over quinoa mixture and toss to combine. Refrigerate until ready to serve.
**Creamy Tahini Dressing:**
1. In a bowl, whisk together tahini, lemon juice, garlic, water, olive oil, and maple syrup. Season with salt and pepper to taste. Adjust consistency with additional water if needed.
2. Serve falafel warm with tabbouleh and drizzle with creamy tahini dressing. Enjoy!
