Baked Falafel with Dill Yogurt Sauce, Fresh Lettuce and Feta
Nowadays, we can find falafel all over the world, often as street food. Our version calls for mixing dried chickpea crumbs and bean flour into patties, and then baking them rather than deep-frying, the traditional method.
3/4 cup Chickpea Crumbs
1/3 cup Gluten-Free Garbanzo & Fava Bean Flour
1 Yellow Onion
1 clove Garlic
5 sprig Fresh Cilantro
1/2 tsp Ground Cumin
1/4 cup Greek Yogurt
3 sprig Fresh Dill
2 head Lettuce
2 Tbsp Sweet Garlic Dressing
0.5 oz Feta Cheese
1/2 tsp Kosher Salt
2 Tbsp Olive Oil
1/2 cup Water
Heat oven to 425 degrees F (220 degrees C).
Prepare your mise en place: Peel and grate Yellow Onion. Peel and mince Garlic. Pick and finely chop Fresh Cilantro. Pick and chop Fresh Dill leaves. Pull apart Lettuce into individual leaves; cut or tear leaves into bite-size pieces.
In a mixing bowl, combine Chickpea Crumbs, Gluten-Free Garbanzo & Fava Bean Flour, onion, garlic, cilantro, Ground Cumin and Kosher Salt. Mix well to thoroughly combine.
Stir Olive Oil into chickpea mixture. Add Water, and stir well. You want the mixture to be just wet enough to form into pieces without crumbling.
Dampen your hands, and form falafel mixture into balls about the size of table tennis balls - you should have about 12 pieces total. As you form the falafel, flatten each slightly into patties about 3/4 inch thick, and arrange on a baking pan so that none are touching.
Bake falafel 8 minutes.
Rotate pan, and bake until lightly browned and crunchy on the bottom, 8-10 minutes more.
While falafel cooks, make dill sauce: In a small bowl, combine Greek Yogurt and dill. Mix well. Taste and adjust seasoning as desired.
In a mixing bowl, toss lettuce leaves with Sweet Garlic Dressing and Feta Cheese. Taste and adjust dressing and seasoning as desired.
Serve falafel with dill sauce and salad on the side. Enjoy!