Felafel, Tahini Lemon Dressing, Israeli Cucumber & Tomato Salad



1 (15 oz) can chickpeas, drained and rinsed
1/4 cup chopped onion
1/4 cup dry gluten-free breadcrumbs
1 celery stalk
1 tbsp chopped fresh parsley
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp salt
1/8 tsp ground black pepper
1/4 tsp turmeric
1/8 tsp cayenne or pinch of crushed red pepper
2 medium cloves garlic
3 tbsp tahini
1/4 cup chickpea flour (or other gluten free flour) + extra
olive or canola oil

Place chickpeas in food processor and mix until smooth. Add remaining ingredients (onion through tahini) and mix until well-combined. Chill 1 hour (or more).

Pour chickpea flour onto flat plate. Scoop out felafel mixture with small ice cream scoop (size is your choice, though smaller works better) onto plate with chickpea flour. Carefully dredge patty in the flour being careful to avoid breaking it.

Heat skillet. Pour in some oil (about 1 tbsp) and when it is hot, add the felafel patties. Fry both sides of each patty until crisp. You will probably have to add more oil periodically, as the felafel soaks up the oil (this isn't a low-cal dish).

Remove to paper towel until ready to eat. Makes about 15 - 20 small patties, depending on the size of your ice cream scoop. They can be reheated or kept warm in a 200 degree oven.

Tahini Lemon Dressing

1/2 cup plain, unsweetened soy yogurt
2 tbsp tahini
1 tsp fresh lemon juice
1 scallion, diced
1 minced garlic clove
2 tbsp chopped parsley
1/4 tsp ground cumin
pinch of crushed red pepper
dash of paprika
dash of wheat-free tamari
salt & black pepper to taste

Beat ingredients well, using a whisk. Alternatively, place all ingredients in blender and mix.

Israeli Cucumber & Tomato Salad

Mix chopped cucumber and tomatoes. Add fresh squeezed lemon juice, olive oil, salt & pepper.