Directions
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Step 1
Heat oven to 425 degrees F (220 degrees C).
Step 2
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.
Step 3
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)
and
Kosher Salt (1/2 tsp)
. Mix well to thoroughly combine.
Step 4
Stir
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.
Step 5
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.
Step 6
Bake falafel 8 minutes.
Step 7
Rotate pan, and bake until lightly browned and crunchy on the bottom, 8-10 minutes more.
Step 8
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.
Step 9
In a mixing bowl, toss lettuce leaves with
Sweet Garlic Dressing (2 Tbsp)
and
Feta Cheese (1 1/2 Tbsp)
. Taste and adjust dressing and seasoning as desired.
Step 10
Serve falafel with dill sauce and salad on the side. Enjoy!
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