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Falafel Balls, Gluten Free


We love falafels with fresh tahini. Try it coupled with fresh quinoa tabbouleh for a perfect summer dinner!


1 can garbanzo beans, drained and patted dry
1/2 small onion, roughly chopped (about 1/2 cup)
2 cloves garlic
1 teaspoon coriander
2 teaspoons ground cumin
1 teaspoon baking powder, aluminum free
2 tablespoons gluten free flour mix
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped fresh parsley leaves, about a handful
Grapeseed oil, for frying
4 collard greens for wrapping
Chopped tomato, for garnish
Shredded Iceberg lettuce for wraps
Dill pickles, sliced, for wraps
Pickled turnips, for wraps
Dairy Free Tahini sauce or hummus
Hot pepper rings, for wraps (optional)

Combine all falafel ingredients except oil in the bowl of a food processor fitted with a steel blade. Pulse mixture until coarsely ground. Transfer to a bowl or container and refrigerate, covered, for several hours.

Form the falafel mixture into balls about the size of golf balls and press to flatten.

Heat 4 inches of oil to 375 degrees F in a deep pot or deep fryer. Fry about 6 balls at once for about 4 minutes, or until golden brown. Drain on paper towels. Roll each collard wrap with 3 broken falafel balls, chopped tomatoes, lettuce, oickles, peppers (if desired) turnips, and tahini.  



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