{"id":1332340555823,"title":"Baked Buckwheat Falafel","handle":"baked-buckwheat-falafel","description":"\u003ch1\u003e\u003cspan style=\"color: #444444;\"\u003e\u003cstrong\u003eAugust 2019\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h1\u003e\n\u003cp\u003eFalafel is one of my favorite vegan meal options, however, in my endless pursuit of wanting a little something different, I decided to make these roundies with Buckwheat, and my husband and I ended up loving them! The recipe was recently published in my latest eBook, \u003cstrong\u003e\u003ca href=\"https:\/\/www.amazon.com\/dp\/B07RY8NTMK\/ref=sr_1_fkmrnull_4?keywords=gluten-free+delicious+by+lori+miller\u0026amp;qid=1558144348\u0026amp;s=gateway\u0026amp;sr=8-4-fkmrnull\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eGluten-free Delicious\u003c\/a\u003e\u003c\/strong\u003e, but I just had to share it here also!\u003c\/p\u003e\n\u003cp\u003eWhile Buckwheat Pilaf, \u003cstrong\u003e\u003ca href=\"https:\/\/glutenfreeglobalicious.com\/collections\/some-yummy-recipes-for-you\/products\/buckwheat-tabouli-with-grilled-chicken\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eTabouli\u003c\/a\u003e\u003c\/strong\u003e, and Porridge are pretty familiar dishes in my kitchen, the versatility of buckwheat appeals to me because it can be eaten any time of the year and then amped up with whatever is in season. Also, even though it has the word \"wheat\" in it, Buckwheat is grain-free. It's not a grain; it's a seed loaded with lysine, magnesium, and flavonoids. There are a few Buckwheat selections out there, but I prefer \u003cstrong\u003e\u003ca href=\"https:\/\/www.edenfoods.com\/store\/catalog\/product\/view\/id\/11591\/s\/buckwheat-100-whole-grain-organic\/category\/34\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eEden brand\u003c\/a\u003e\u003c\/strong\u003e for these falafels and\/or to make my \u003cstrong\u003e\u003ca href=\"https:\/\/glutenfreeglobalicious.com\/collections\/some-yummy-recipes-for-you\/products\/buckwheat-tabouli-with-grilled-chicken\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eTabouli\u003c\/a\u003e\u003c\/strong\u003e. The Creamy Buckwheat Cereal product from \u003cstrong\u003e\u003ca href=\"https:\/\/www.bobsredmill.com\/organic-creamy-buckwheat.html\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eBob's Red Mill \u003c\/a\u003e\u003c\/strong\u003eis the best for porridge.\u003c\/p\u003e\n\u003cp\u003eThe recipe is very simple to prepare and very easy to cook. Most of the time I use my Breville toaster oven, but you can fry them up just the same. If you decide to fry, I suggest using Grapeseed Oil. Using a medium dutch oven works well. If you have a Fry-Daddy, even better!\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis recipe makes sixteen small falafel \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis recipe is:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003egluten-free\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003egrain-free\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003edairy-free\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003esoy-free\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003elegume-free\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003eIf you make this, tag me \u003c\/span\u003e\u003cstrong\u003e\u003ca rel=\"noopener noreferrer\" target=\"_blank\" href=\"https:\/\/www.instagram.com\/explore\/tags\/glutenfreeglobalicious\/\"\u003e#glutenfreeglobalicious\u003c\/a\u003e\u003c\/strong\u003e\u003cspan\u003e to be featured!\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0027\/9796\/1263\/files\/Baked_Falafe_grande.jpg?v=1565317082\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch1\u003e\u003cspan style=\"color: #444444;\"\u003e\u003cb\u003eIngredients\u003c\/b\u003e\u003c\/span\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 cup of buckwheat groats (soaked for 1 hour and well rinsed)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e1.75 cups of chicken broth, or water\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e1\/2 cup fresh parsley\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e1\/2 small yellow onion\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e3 garlic cloves\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e2 tablespoons of gluten-free flour (I use almond flour)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e2 teaspoons of cumin powder\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e2 teaspoons of coriander powder\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e1\/2 teaspoon of sea salt\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e1\/4 teaspoon of cayenne pepper\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003ejuice from 1 lemon\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003e\u003cspan style=\"color: #444444;\"\u003e How To\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h1\u003e\n\u003col\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eRinse and drain the buckwheat. Allow buckwheat to sit in a colander until needed. Preheat oven or toaster oven to 400 degrees. Line a baking sheet with parchment paper. Set aside.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003col\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eIn a medium pot, bring liquid to a boil. Reduce to a simmer and add buckwheat. Allow cooking for 10 minutes. Turn the heat off and cover the pot with a lid. Set aside. \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003col\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eAdd cooked buckwheat and remaining ingredients to a food processor. Pulse for about 30 seconds, or until a coarse texture. Use a small ice cream scooper to scoop out each falafel, arranging onto the lined baking sheet. \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003col\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eBake for 25 minutes, or until golden and crispy. \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch1\u003e\u003cspan style=\"color: #444444;\"\u003e\u003cb\u003eServe with\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e:\u003c\/span\u003e\u003c\/span\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003esliced carrots\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003esliced cucumbers\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003elettuce\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003eolives\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003ehummus\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003etomatoes\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003eguacamole\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","published_at":"2019-08-08T18:13:37-07:00","created_at":"2019-08-08T18:26:42-07:00","vendor":"GlutenfreeGlobalicious ","type":"Some Recipes for You to Try!","tags":["Buckwheat","Buckwheat Recipes","Chef Lori Miller","Easy Gluten-free Recipes","GF Nutrition","Gluten-free","Gluten-free Buckwheat","Gluten-free California","Gluten-free Food","Gluten-free Foodies","Gluten-free Health","Gluten-free Los Angeles","Gluten-free Nutrition","Gluten-free Recipes","Gluten-free Travel","Gluten-free USA","GlutenfreeGlobalicious"],"price":0,"price_min":0,"price_max":0,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":12316503736367,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Baked Buckwheat Falafel","public_title":null,"options":["Default Title"],"price":0,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0027\/9796\/1263\/products\/Dinners2_jpg.jpg?v=1565601673"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0027\/9796\/1263\/products\/Dinners2_jpg.jpg?v=1565601673","options":["Title"],"content":"\u003ch1\u003e\u003cspan style=\"color: #444444;\"\u003e\u003cstrong\u003eAugust 2019\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h1\u003e\n\u003cp\u003eFalafel is one of my favorite vegan meal options, however, in my endless pursuit of wanting a little something different, I decided to make these roundies with Buckwheat, and my husband and I ended up loving them! The recipe was recently published in my latest eBook, \u003cstrong\u003e\u003ca href=\"https:\/\/www.amazon.com\/dp\/B07RY8NTMK\/ref=sr_1_fkmrnull_4?keywords=gluten-free+delicious+by+lori+miller\u0026amp;qid=1558144348\u0026amp;s=gateway\u0026amp;sr=8-4-fkmrnull\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eGluten-free Delicious\u003c\/a\u003e\u003c\/strong\u003e, but I just had to share it here also!\u003c\/p\u003e\n\u003cp\u003eWhile Buckwheat Pilaf, \u003cstrong\u003e\u003ca href=\"https:\/\/glutenfreeglobalicious.com\/collections\/some-yummy-recipes-for-you\/products\/buckwheat-tabouli-with-grilled-chicken\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eTabouli\u003c\/a\u003e\u003c\/strong\u003e, and Porridge are pretty familiar dishes in my kitchen, the versatility of buckwheat appeals to me because it can be eaten any time of the year and then amped up with whatever is in season. Also, even though it has the word \"wheat\" in it, Buckwheat is grain-free. It's not a grain; it's a seed loaded with lysine, magnesium, and flavonoids. There are a few Buckwheat selections out there, but I prefer \u003cstrong\u003e\u003ca href=\"https:\/\/www.edenfoods.com\/store\/catalog\/product\/view\/id\/11591\/s\/buckwheat-100-whole-grain-organic\/category\/34\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eEden brand\u003c\/a\u003e\u003c\/strong\u003e for these falafels and\/or to make my \u003cstrong\u003e\u003ca href=\"https:\/\/glutenfreeglobalicious.com\/collections\/some-yummy-recipes-for-you\/products\/buckwheat-tabouli-with-grilled-chicken\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eTabouli\u003c\/a\u003e\u003c\/strong\u003e. The Creamy Buckwheat Cereal product from \u003cstrong\u003e\u003ca href=\"https:\/\/www.bobsredmill.com\/organic-creamy-buckwheat.html\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eBob's Red Mill \u003c\/a\u003e\u003c\/strong\u003eis the best for porridge.\u003c\/p\u003e\n\u003cp\u003eThe recipe is very simple to prepare and very easy to cook. Most of the time I use my Breville toaster oven, but you can fry them up just the same. If you decide to fry, I suggest using Grapeseed Oil. Using a medium dutch oven works well. If you have a Fry-Daddy, even better!\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis recipe makes sixteen small falafel \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis recipe is:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003egluten-free\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003egrain-free\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003edairy-free\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003esoy-free\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003elegume-free\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003eIf you make this, tag me \u003c\/span\u003e\u003cstrong\u003e\u003ca rel=\"noopener noreferrer\" target=\"_blank\" href=\"https:\/\/www.instagram.com\/explore\/tags\/glutenfreeglobalicious\/\"\u003e#glutenfreeglobalicious\u003c\/a\u003e\u003c\/strong\u003e\u003cspan\u003e to be featured!\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0027\/9796\/1263\/files\/Baked_Falafe_grande.jpg?v=1565317082\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch1\u003e\u003cspan style=\"color: #444444;\"\u003e\u003cb\u003eIngredients\u003c\/b\u003e\u003c\/span\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 cup of buckwheat groats (soaked for 1 hour and well rinsed)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e1.75 cups of chicken broth, or water\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e1\/2 cup fresh parsley\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e1\/2 small yellow onion\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e3 garlic cloves\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e2 tablespoons of gluten-free flour (I use almond flour)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e2 teaspoons of cumin powder\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e2 teaspoons of coriander powder\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e1\/2 teaspoon of sea salt\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e1\/4 teaspoon of cayenne pepper\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003ejuice from 1 lemon\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003e\u003cspan style=\"color: #444444;\"\u003e How To\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h1\u003e\n\u003col\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eRinse and drain the buckwheat. Allow buckwheat to sit in a colander until needed. Preheat oven or toaster oven to 400 degrees. Line a baking sheet with parchment paper. Set aside.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003col\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eIn a medium pot, bring liquid to a boil. Reduce to a simmer and add buckwheat. Allow cooking for 10 minutes. Turn the heat off and cover the pot with a lid. Set aside. \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003col\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eAdd cooked buckwheat and remaining ingredients to a food processor. Pulse for about 30 seconds, or until a coarse texture. Use a small ice cream scooper to scoop out each falafel, arranging onto the lined baking sheet. \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003col\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eBake for 25 minutes, or until golden and crispy. \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch1\u003e\u003cspan style=\"color: #444444;\"\u003e\u003cb\u003eServe with\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e:\u003c\/span\u003e\u003c\/span\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003esliced carrots\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003esliced cucumbers\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003elettuce\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003eolives\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003ehummus\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003etomatoes\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003eguacamole\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e"}

Baked Buckwheat Falafel

August 2019

Falafel is one of my favorite vegan meal options, however, in my endless pursuit of wanting a little something different, I decided to make these roundies with Buckwheat, and my husband and I ended up loving them! The recipe was recently published in my latest eBook, Gluten-free Delicious, but I just had to share it here also!

While Buckwheat Pilaf, Tabouli, and Porridge are pretty familiar dishes in my kitchen, the versatility of buckwheat appeals to me because it can be eaten any time of the year and then amped up with whatever is in season. Also, even though it has the word "wheat" in it, Buckwheat is grain-free. It's not a grain; it's a seed loaded with lysine, magnesium, and flavonoids. There are a few Buckwheat selections out there, but I prefer Eden brand for these falafels and/or to make my Tabouli. The Creamy Buckwheat Cereal product from Bob's Red Mill is the best for porridge.

The recipe is very simple to prepare and very easy to cook. Most of the time I use my Breville toaster oven, but you can fry them up just the same. If you decide to fry, I suggest using Grapeseed Oil. Using a medium dutch oven works well. If you have a Fry-Daddy, even better!

This recipe makes sixteen small falafel 

This recipe is:

  • gluten-free
  • grain-free
  • dairy-free
  • soy-free
  • legume-free

If you make this, tag me #glutenfreeglobalicious to be featured!

 

 

Ingredients

  • 1 cup of buckwheat groats (soaked for 1 hour and well rinsed)
  • 1.75 cups of chicken broth, or water
  • 1/2 cup fresh parsley
  • 1/2 small yellow onion
  • 3 garlic cloves
  • 2 tablespoons of gluten-free flour (I use almond flour)
  • 2 teaspoons of cumin powder
  • 2 teaspoons of coriander powder
  • 1/2 teaspoon of sea salt
  • 1/4 teaspoon of cayenne pepper
  • juice from 1 lemon

 How To

  1. Rinse and drain the buckwheat. Allow buckwheat to sit in a colander until needed. Preheat oven or toaster oven to 400 degrees. Line a baking sheet with parchment paper. Set aside.

 

  1. In a medium pot, bring liquid to a boil. Reduce to a simmer and add buckwheat. Allow cooking for 10 minutes. Turn the heat off and cover the pot with a lid. Set aside. 

 

  1. Add cooked buckwheat and remaining ingredients to a food processor. Pulse for about 30 seconds, or until a coarse texture. Use a small ice cream scooper to scoop out each falafel, arranging onto the lined baking sheet. 

 

  1. Bake for 25 minutes, or until golden and crispy. 

 

Serve with:

  • sliced carrots
  • sliced cucumbers
  • lettuce
  • olives
  • hummus
  • tomatoes
  • guacamole

 

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