Here’s a delicious, easy to make, vegetarian and gluten-free recipe of this traditional Middle Eastern dish. Serve on a bed of salad or stuffed into pita pockets with a tahini dressing for a great lunch or dinner. Makes a great appetizer, too. 

Makes 1 dozen falafel patties; Serves 4

• 2 cups garbanzo bean flour
• 1/2 cup water
• 1 cup coarsely chopped cilantro
• 1/2 cup onions, coarsely chopped
• 3 cloves garlic, coarsely chopped or minced
• 2 tablespoons lemon juice
• 1 teaspoon cumin seeds
• 1 teaspoon Celtic Sea Salt
• 3 tablespoons extra virgin olive oil

Place all the ingredients, except the oil in a mixing bowl, and mix well. Shape the batter into walnut sized balls or flatten into patties. Heat a 9-inch skillet. Add oil. Add falafel balls when oil is hot and flatten with a spatula. Fry on both sizes until golden brown.  Serve on top of salad or stuffed into pita.

Variation: Swap 1 teaspoon coriander for cilantro.