Gluten free, wheat free, and dairy free falafel patties can be eaten right out of the oven or added to pita or wraps for sandwiches. My daughter raved about this falafel mix and I have to agree. Tarazi Falafel Mix yields the best falafel I’ve ever made myself.
- 3 cups peppery arugula, chopped fine in a food processor
- 1-1/4 cups to 1-1/2 cups Tarazi Falafel Mix
- 3/4 cup water
Combine the falafel mix and finely chopped arugula and mix well. Add the water and continue to mix gently until all the powder is moist. Set aside for 30 minutes up to 1 hour.
Preheat oven to 350°F.
Line a baking sheet with parchment paper and spray with cooking spray or olive oil.
Shape balls of the mixture about the size of a whole walnut, slightly smaller than a golf ball. Place about 1/2-inch to 1-inch apart on the greased parchment paper. If you prefer patties to balls, flatten the balls with the bottom of a glass. Spray the top of the balls or patties with cooking spray or olive oil.
Prepare a second baking sheet with a layer of parchment.
Bake at 350°F for 15 minutes. Remove from the oven and place baking sheet on a wire rack. Layer the second sheet of parchment over the partially baked falafel. Place the second baking shee upside down on the fresh parchment. Using oven mits, squeeze together the baking sheets with the falafel sandwiched between the parchment sheets. Flip the baking sheets so that the hot one is up. Carefully remove the top baking sheet and set aside on a hot pad or trivet. Peel back the first sheet of parchment and bake the falafel on the fresh baking sheet for 15 more minutes. Remove from the oven and serve hot.
Makes 30 falafel patties or balls; approximately 10 servings of 3 patties each.
Sandwich serving suggestion: fold fresh pita or flat bread around several falafel patties. Add sliced cucumber, bell pepper and grilled onions then drizzle with tsatskik sauce.
Tsatsiki Sauce
- 1 Tablespoon lemon juice
- 1 teaspoon olive oil
- 1/2 teaspoon minced garlic
- 3/4 cup plain yogurt
- 1 English cucumber (seedless, thin skin), diced
- 1 tablespoon chopped parsley or cilantro
Mix all the ingredients in a food processor or blender and refrigerate to allow flavors to combine.