All Natural|Gluten Free|Local Canadian Ingredients

Falafel Spoons with Apricot Ginger Date Chutney, Tahini Yoghurt and Pickled Turnip

Falafel Spoons with Apricot Ginger Date Chutney, Tahini Yoghurt and Pickled Turnip

These days you can count on there being at least one or two gluten free guests at every party. That makes a gluten free falafel recipe a good one to offer your guests. This is great eather made into larger portions for dinner or into these tiny bites that burst with flavour. Recipe serves 30 small portions.




Place the chickpeas in a large bowl and cover with enough water that they are below the surface by at least 2 inches. Soak overnight. **Note: Canned chickpeas do NOT yield the same product/result.

Place the drained, uncooked chickpeas, garlic and onion into a food processor with a steel blade attachment. Pulse four or five times so that most of the chickpeas are at least in half. Add the parsley, cilantro, chili and cumin and pulse 2-3 more times. Do NOT puree the mixture.

Sprinkle in the ground bulgur, baking powder and salt and pulse again. You want to add more ground bulgur until the dough forms a small ball in your hand but no longer sticks to your flesh. At this point place the mixture int a bowl and refridgerate or freese until needed.

When you are ready to cook the falafels, heat 2 inches of vegetable oil in a pot or skillet to 375F. Fry one ball to test the oil and get a feel for how quickly you will need to flip the falafel. You are looking for a light golden brown colour on each side. Fry your falafels and remove to a paper towel as they finish. Sprinkle with salt as they come out of the oil.

Tahini Yoghurt

Place the honey, 1 oz rice wine vinegar and tahini in a mixing bowl and whisk until you get a smooth homogenous mixture. Add the remaining ingredients and blend until smooth.

Pickled Turnip

Place the turnip in a heatproof bowl.

Heat sugar, water, 1/4 cup rice wine vinegar, anise and salt to a boil and cook until the sugar has fully dissolved.

Pour the mixture over the turnip. Allow to cool to room temperature before storing in an airtight container in the fridge.

Serving the Falafel Spoons

Place a little dollop of Roothams Apricot Ginger Date Chutney on each spoon. Top with a little of the minced tomato in olive oil. Top that with a falafel followed by a little drizzle of the tahini yoghurt and, finally, the pickled turnip.