Heat oven to 425 degrees F (220 degrees C).
Prepare your mise en place: Peel and grate
Yellow Onion (1)
. Peel and mince
Garlic (1 clove)
. Pick and finely chop
Fresh Cilantro (5 sprigs)
. Pick and chop
Fresh Dill (3 sprigs)
leaves. Pull apart
Lettuce (2 heads)
into individual leaves; cut or tear leaves into bite-size pieces.
In a mixing bowl, combine
Chickpea Breadcrumbs (3/4 cup)
Gluten-Free Garbanzo & Fava Bean Flour (1/3 cup)
, onion, garlic, cilantro,
Ground Cumin (1/2 tsp)
Kosher Salt (1/2 tsp)
. Mix well to thoroughly combine.
Olive Oil (2 Tbsp)
into chickpea mixture. Add
Water (1/2 cup)
, 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 (1/4 cup)
and dill. Mix well. Taste and adjust seasoning as desired.
In a mixing bowl, toss lettuce leaves with
Sweet Garlic Dressing (2 Tbsp)
Feta Cheese (1 1/2 Tbsp)
. Taste and adjust dressing and seasoning as desired.
Serve falafel with dill sauce and salad on the side. Enjoy!