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sb2178

Split Pea Falafel Recipe

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225 g split peas (a little more than 1 US cup)

4 cloves garlic

1 onion, medium

3 T brown rice flour

4 t ground cumin

3 t dried majoram

1/2 to 1 t red pepper flakes

1 t sumac (or use some lemon juice)

1 t dried thyme

2 t baking powder

Oil, lots

Soak peas overnight or for at least 8 hours. Drain, and rinse.

Peel and trim the garlic and onions. Chop finely in a food processor. Add the split peas, herbs/spices, flour, and process until a paste. Add baking powder and pulse until well mixed.

Heat 1/2" oil in a frying pan until decidedly hot (you should see wavy lines in the bottom and things should sizzle when you add them). Shape patties (2" by 1/2" is what I made) and fry until browned on one side (took mine about 2 minutes). Flip, and fry until browned on the other side. It's like doing latkes-- you'll need to play with the heat to keep the oil hot but not burning them before they are cooked unless you're used to frying things. Remove, and drain on paper towels.

Optional: Fresh parsley is a must for some, and cilantro can also be used. If you don't like cumin, try coriander. I don't typically salt something like this, but feel free to add salt and pepper.


2/2010 Malabsorption becomes dramatically noticable

3/2010 Negative IgA EMA; negative IgA TTG

4/2010 Negative biopsy

5/2010 Elimination diet; symptoms begin to resolve on gluten-free diet round two (10 days)

5/2010 Diagnosed gluten sensitive based on weakly positive repeat IgA & IgG TTGs and dietary response; decline capsule endoscopy.

Now, what to do about my cookbook in progress? Make it gluten-free?

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