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    Scott Adams

    Falafel (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    2 - 15 oz cans of chick peas
    2 Tablespoon garlic
    2 teaspoon cumin
    1 teaspoon turmeric
    6 minced scallions
    large handful of parsley
    1 egg
    1 Tablespoon lemon juice
    A few dashes of cayenne pepper
    ½ cup rice flour

    Put beans in a food processor and mash as much as possible. Put everything else except flour in the food processor and continue to chop it up until thoroughly blended. Put in a bowl and add flour until you get a firm, thick batter. Form into balls or patties and deep fry in vegetable oil. Serve with yogurt-dill sauce (2 Tablespoon Yogurt in a cup of plain, low-fat Yogurt).

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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