I have a good friend who's gluten intolerant and in the past I had an employee who also had gluten issues. For some reason, this came to mind when I saw this vegan recipe on another friend's blog:
http://leangreensuburbanmachine.com/2011/04/04/30-days-of-vegan-day-4-baked-falafel-with-tahini-miso-sauce/
With my daughter's dairy-free stint, and with a bad history of making falafel (despite a love of it) I decided to try it, and make it gluten free.
Why?
Not sure.
I strayed from the recipe so this is what I think I mixed up:
- 30 ounces chick peas imported from Lebanon
- 2 teaspoons chopped garlic
- 1/2 teaspoon fresh ground salt
- 1/2 teaspoon fresh ground pepper
- 1 teaspoon baking powder
- probably 4 tablespoons chopped chives frozen from last year's garden
- 2 teaspoons fresh squeezed lemon juice
- 1 tablespoon parsley
- 1 teaspoon cumin
- 1 tablespoon roared sesame seeds
- 2 teaspoons cold pressed extra virgin olive oil
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