Tag Archives: recipe

Falafel

Falafel is one of the most popular meals in the middle east. It can be found on almost every street corner. Falafel is usually eaten out of a pita pocket, but thankfully for the gluten free community, many people enjoy their falafels on a plate, with the pita bread on the side or not at all. Gluten free pita is hard to find in Seattle and we have only found good gluten free pitas in natural groceries in the middle east. A falafel meal is delicious and filling with or without the GF pita! Falafel balls are made from a mix of garbanzo beans, spices, and herbs. They make for an excellent gluten free dish year round.

OLYMPUS DIGITAL CAMERA

Typically, the falafel balls are topped with variety of salads and sauces. Tahini, hummus, cucumbers, tomatoes, and pickles are our favorite additions.

(This recipe makes 20-30 falafel balls)
1 lbs (or about 2 ¼ cups) garbanzo beans soaked overnight*
1/2 bunch cilantro leaves
1/2 bunch Italian parsley leaves
7-10 garlic cloves
1 small onion
1 small jalapeño
Vegetable oil (for frying)
A few tbsp of chickpea flour if needed

*Soaking garbanzo beans or chickpeas:

  • Soak 1 lb of picked over dried chickpeas in water (enough to cover) for 12 hours
  • Drain before using

Note that old chickpeas will not soften regardless of how long you soak them, so if the dried chickpeas are over a year old, toss them and buy a new batch!

Spices:
1 tsp coriander seeds
1 tsp ground coriander
1 tbsp cumin
1/2-3/4 tsp baking powder
1/2-3/4 tsp baking soda
1 1/2 Tbs salt
Dash of cardamom, nutmeg, and ground cloves

OLYMPUS DIGITAL CAMERA

In a food processor, pulse the soaked beans with the cilantro and parsley. Add the spices, mixing well and pulsing in the food processor but still keeping a coarse consistency.

This falafel mix can be used immediately or it can be frozen and kept for up to 2-3 months. If you freeze the mix, let it thaw completely before proceeding with the next steps:

  • In a small deep pot, heat about 2 inches of vegetable oil.
  • Create small balls of the falafel mix and drop them into the pot.
  • Deep fry uncovered for about 5 minutes. Serve immediately.

A note on forming the falafel balls before frying: if the mix is too soft, and the falafel balls won’t form into balls, sprinkle some chickpea flour into the mix and try forming falafel balls again. Repeat if necessary. If the mix becomes too dry, add a few teaspoons of water.

Leave a comment

Filed under Recipe

Zucchini Garbanzo Bean Salad

Z.chick.pea.salad

Zucchini Garbanzo Bean Salad

8-10 servings

This recipe was inspired by a recipe from Yotam Ottolenghi’s book “Jerusalem: A Cookbook”

A family BBQ was planned for Sunday and I knew that I would be gone for most of the day, so I had to do all of my preparations in advance.

I decided to make a salad that combines both cooked and raw ingredients. The cooked ingredients were prepared in advance, and the raw vegetables and dressing were added just before serving.

Ingredients
3 zucchini, cubed
⅓ cup dry garbanzo beans (or 1 can of garbanzo beans)
1 tsp baking soda
1 tsp cardamom
1 tsp allspice
1/2 tsp salt
1/2 tsp black pepper
1 tsp cumin
extra virgin olive oil

1 pepper, cubed
10-12 radishes, cut
1 small red onion, cubed
6 -8 oz feta cheese, cubed

Dressing:
5 tsp olive oil
2 tsp lemon juice
Lemon rind
1 1/2 tsp sherry vinegar
1 clove minced garlic
1 tsp sugar
Salt and pepper to taste

  1. Soak the garbanzo beans overnight submerged in water and (GF) baking soda
  2. The next day, cook the garbanzo beans in clean water for about 30 minutes, or until soft. Drain. Heat a frying pan on medium heat and cover the bottom with a thin layer of olive oil. Add the  cardamom, allspice, cumin, salt, and pepper, and mix well. Pour garbanzo beans into the spices and fry over medium heat for about 2 minutes, stirring well.
  3. Sautée the zucchini: add just enough olive oil to cover the bottom of a frying pan and heat well. Fry zucchini cubes about 5 minutes over medium to high heat, stirring occasionally, until nicely browned but still somewhat firm.  Set aside to cool and refrigerate until ready to serve.
  4. When ready to serve: combine all dressing ingredients into a jar and shake well. (The dressing can be prepared in advance and refrigerated until ready to serve).
  5. Just before serving, combine zucchini, fresh vegetables and cheese. Pour dressing, mix well.
  6. Warm garbanzo beans to room temperature and add to the salad.

Leave a comment

Filed under Recipe, Salad, Seattle

Almond Cookies and Nut Cake

It is my pleasure to introduce a new contributor to GlutenFreeNoms.com. GFNoms’ own mother has decided to share her successes in gluten free baking and cooking with all of you. Ever since I started eating gluten free, she has been inspired to combine her wealth of cooking and baking knowledge with new information about Celiac needs and experimentation with gluten free ingredients. There have been triumphs and failures but the triumphs have been delicious and we look forward to sharing the recipes and insights here!

— GFNoms

Here she is:

Gluten free cooking is easy if you use regular recipes which naturally do not contain wheat, barley, or rye products. Stick to raw ingredients and use GF versions of ingredients such as spice mixtures, mayonnaise, soy sauce, yogurt, mustard etc …) and your food will be GF.

Some recipes that call for flour or other gluten-containing ingredients can be still made by replacing ingredients, but this requires some trial and error.

I’ll post gluten free recipes as I use them in my daily routine, based on my personal events, such as celebrating holidays, hosting guests, social gatherings, etc …

So please join my kitchen!

This weekend we are having guests come to stay with us. I do not know exactly what the plans are, so I’ll prepare some cakes and cookies that go well with coffee, tea, or a glass of wine.

Nut cake with dried fruit

 Nut and fruit cake

I have had this recipe for many years and I originally got it from my sister-in-law. I simply exchanged the regular flour with almond flour. The results were even tastier. The cake does tend to crumble a bit more, so be extra careful when slicing the cake.

3 eggs
1 cup almond flour / meal
3/4 tsp GF baking powder
1/4 tsp ground ginger
1/4 tsp cinnamon
1/4 tsp salt
1 tbs cognac
7 oz (or 200 grams) mixed raw nuts such as pecans or walnuts coarsely chopped
12 oz (or 350 grams) dried fruit coarsely chopped (I used dried cranberries, apricots, and cherries)

Mix all of the ingredients in a mixing bowl.

Grease a loaf pan with butter. Line the bottom and all 4 walls of the pan with parchment paper.

Transfer the dough to the pan and bake for around 50 minutes in a 350 degree oven. When the cake is nice and brown and a toothpick comes out dry, take it out of the oven.

Let the cake cool thoroughly.

Remove from the pan with the help of the parchment paper. Peel away the paper and cut into thin slices with a sharp knife.

Store in the refrigerator in an airtight container.

Fluffy Almond Cookies

photo 4

(makes ~24 cookies)

9 oz (or 250 grams) almond flour or meal
7 oz (or 200 grams) powdered sugar
1 tsp cornstarch
1 tsp almond extract
2 egg whites

Mix all of the dry ingredients

Beat the egg whites until they form peaks.

Slowly fold the dry ingredients into the egg whites and mix well.

Cover a cookie sheet with parchment paper.

Drop teaspoonfuls heaps of dough on the cookie sheet, leaving some space between each (the cookies will spread)

Place one sliced, preferably peeled almond on each cookie (see photo).

Bake in a 350 degree oven for 15 minutes or until the cookies are flat and golden.

Let the cookies cool before removing them from the parchment paper.

Store in an airtight box.

–GFNoms’ Mom

1 Comment

Filed under Recipe, Sweet

Fall Vegetable Curry

Turns out I’m not much of a blogger. But if at first you don’t succeed …. I forget the rest. But here’s a list of some places I have reviewed on Yelp.

No fun stories this time, just what we ate for dinner last night! And I should also note, that I am not a very good food photographer, and all I have is a lousy iPhone.




Here’s what you need and what to do:


Fall Vegetable Curry


1 ½ cups sweet potato diced (small)

1 ½ cups cauliflower florets
½ yellow onion
¼  can of chickpeas (rinsed and drained)
1 (15 oz) can diced tomatoes -undrained
½  cup vegetable broth
½ – 1 teaspoon salt
1 ½ teaspoons curry powder
¼ – ½ teaspoon red pepper
2 tablespoons chopped cilantro
plain greek yogurt

*you can also use madras chili powder instead of the curry powder and red pepper

rice: (cook the rice and add the cashews and a bit of salt if needed after rice is cooked)

¼ – ½ cup cashew pieces
1 cup basmati rice

– Over medium high heat, saute sweet potatoes for 5 minutes

– Decrease heat and add cauliflower, onion, curry powder, and red pepper flakes. Cook for a few minutes (3?), stirring the whole time
– Add broth, salt, chickpeas, and tomatoes. Bring to a boil.
– Cover, reduce heat to simmer until veggies are soft (15 – 20 minutes). Stir occasionally. Add salt to taste.
– Sprinkle with cilantro and serve with rice, and greek yogurt.

(This recipe was good for dinner for 2 people twice, so if you already have the spices it’s a really inexpensive meal!! )


Adapted from cooking light magazine Oct. 2010


Back to packing for the Texodus part 2!

Leave a comment

Filed under Recipe, Uncategorized