The New Glucose Revolution Low GI Gluten-Free Eating Made Easy by Dr. Jennie Brand-Miller

Author:Dr. Jennie Brand-Miller [Jennie Brand-Miller, Kate Marsh and Philippa Sandall]
Language: eng
Format: epub, azw3
Publisher: Da Capo Press
Published: 2012-02-01T16:00:00+00:00

14-ounce can chickpeas, drained and rinsed

2 cloves garlic, chopped

1 teaspoon ground cumin

teaspoon ground coriander

2 tablespoons finely chopped parsley

11/3 tablespoons chopped cilantro leaves

teaspoon gluten-free baking powder olive oil spray

To Serve

Hummus (see page 215)

4 large gluten-free wraps

Pistachio and Quinoa Tabbouleh (see page 150)

Preheat the oven to 400°F. Line a baking tray with parchment paper.

Place the chickpeas and garlic in a food processor and process until fairly smooth. Transfer to a bowl and combine well with the cumin, coriander, chopped parsley, chopped cilantro leaves, and baking powder.

To make the falafel patties, take 1 tablespoon of the mixture, roll into a ball, and flatten slightly. Place on the prepared tray. Continue with remaining mixture. Spray the falafel patties with olive oil spray. Bake for 20 minutes, turning the patties over halfway during cooking time. The patties should be slightly crisp on the outside and lightly golden. Transfer to a plate and set aside.

Spread 2 tablespoons of hummus over 1 side of each wrap. Top each with about cup tabbouleh and 3 falafels. Roll up the wraps and serve.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.