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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.
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Split Pea Falafel Recipe
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2 posts in this topic

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.

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Thank You! These sounds easier than I was expecting them to be. :)

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