Gluten-Free for Good: Simple, Wholesome Recipes Made from Scratch by Samantha Seneviratne

Author:Samantha Seneviratne
Language: eng
Format: epub
Publisher: Clarkson Potter
Published: 2016-08-01T16:00:00+00:00

tip This recipe works well with both home-cooked beans and canned beans that have been rinsed and drained.

green chickpea cakes

I’m lucky enough to live between a Middle Eastern restaurant and a popular falafel takeout joint. Both always emit the most amazing smells—and inspired these chickpea cakes, which are falafel’s simpler cousin. Make these cakes vegan by omitting the egg. They will be ever-so-slightly crumblier but still tasty.

Serves 4

1 cup dried chickpeas

6 tablespoons olive oil

4 whole scallions, trimmed and thinly sliced

4 garlic cloves, thinly sliced

1 cup lightly packed fresh parsley leaves

1 cup lightly packed fresh cilantro leaves

1 cup lightly packed fresh mint leaves

¼ cup tahini, homemade or store-bought

2 tablespoons finely grated lemon zest (from 2 lemons)

Kosher salt and freshly ground black pepper

1 large egg

Flaky salt, for serving

Lemon wedges, for serving

Labneh, homemade or store-bought, or Greek yogurt, for serving

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