Appeal to the gluten-free audience by using gluten-free bread and tortillas in this falafel pocket, which can be enjoyed by vegetarians and carnivores alike.
3 lb. drained chickpeas
1 1/4 lb. finely diced red onion
1 cup finely chopped parsley leaves
1 cup finely chopped cilantro
10 cloves chopped garlic
1 tsp. red crushed pepper
2 tsp. ground cumin
2 tsp. McCormicks Grillmates seafood seasoning
5 slices UDI’s gluten free bread
10 oz. white rice flour
3 tbsp. baking powder
Tzatziki Sauce: Yield: 48 ounces
2 lb. cucumbers
16 oz. plain yogurt
1 tsp. minced garlic
1 tsp. salt
1/2 tsp. black pepper
2 tsp. finely chopped dill
1 UDI’s gluten free tortilla
1 oz. shredded lettuce, divided
2 tsp. banana peppers
4 each cooked falafel
2 oz. tzatziki sauce
2 oz. tomatoes
- To make falafel: In food processor, blend together chickpeas, red onion, parsley, cilantro, garlic, red crushed pepper, cumin, grill mates seasoning, and gluten free bread. Sprinkle in white rice flour and baking powder, processing until blended.
- Form 1-ounce patties and place on sheet pan lined with parchment paper. Refrigerate for at least 1 hour, then fry in batches in 375°F degree fryolater until golden brown. ( It is important that you use a fryolater designated to gluten free products to avoid cross contamination)
- Use immediately to build falafel pockets.
- To make Tzatziki Sauce: Line strainer with 2 layers cheese cloth, pour yogurt inside cloth. Set strainer in bowl, cover, and place in refrigerator to drain overnight. Place strained yogurt in mixing bowl.
- Peel cucumber, cut in half and remove seeds. Dice cucumber and add to yogurt with garlic, salt, black pepper and dill. Mix well and refrigerate until needed.
- To assemble falafel pocket: Heat gluten-free tortilla in oven or microwave until warmed through and pliable.
- Lay flat on parchment paper and sprinkle bottom with banana peppers and lettuce.
- Place 4 falafel on top of lettuce, followed by tzatiziki sauce, more lettuce and diced tomatoes.
- Fold into half-moon and serve.