A vibrant falafel board with gluten-free falafel, assorted dips, fresh veggies, and festive accompaniments.
# What You’ll Need:
→ Falafel
01 - 2 cups canned chickpeas, drained and rinsed
02 - 1/2 medium red onion, roughly chopped
03 - 3 cloves garlic
04 - 1 cup fresh parsley leaves
05 - 1/2 cup fresh cilantro leaves
06 - 1 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - 1/2 teaspoon gluten-free baking powder
09 - 1/2 teaspoon chili flakes (optional)
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 3 tablespoons gluten-free chickpea flour
13 - Vegetable oil, for frying
→ Dips
14 - 1 cup classic hummus
15 - 1 cup roasted red pepper hummus
16 - 1 cup tzatziki (use dairy-free coconut yogurt for vegan option)
17 - 1/4 cup extra-virgin olive oil, for drizzling
→ Vegetables & Accompaniments
18 - 1 cup cherry tomatoes, halved
19 - 1 cup cucumber slices
20 - 1 cup rainbow carrots, sliced
21 - 1 cup radishes, sliced
22 - 1 cup sugar snap peas
23 - 1/2 cup pomegranate seeds
24 - 1/2 cup Kalamata olives, pitted
25 - 1/2 cup pickled turnips or red onions
26 - 1/2 cup fresh mint and parsley leaves, for garnish
27 - 6 to 8 gluten-free pita breads or flatbreads, cut into wedges
# Step-by-Step Guide:
01 - Combine chickpeas, red onion, garlic, parsley, cilantro, cumin, coriander, baking powder, chili flakes, salt, and black pepper in a food processor and pulse until a coarse, sticky mixture forms. Add chickpea flour and pulse to incorporate.
02 - Transfer the mixture to a bowl. With damp hands, shape into 18 to 20 small balls approximately 1.5 inches in diameter.
03 - Heat 1 inch of vegetable oil in a deep skillet over medium-high heat. Fry the falafel in batches, turning occasionally, until golden brown and crisp, about 3 to 4 minutes per batch. Drain on paper towels.
04 - Place hummus, roasted red pepper hummus, and tzatziki in small bowls, drizzle with olive oil, and position them on a large serving platter.
05 - Surround dips with falafel, fresh vegetables, Kalamata olives, pickled turnips or red onions, pomegranate seeds, and gluten-free pita wedges.
06 - Sprinkle fresh mint and parsley over the platter and serve immediately.
