A colorful holiday platter of gluten-free falafel, fresh veggies, vibrant dips, and tasty accompaniments.
# What You’ll Need:
→ Falafel
01 - 2 cups canned chickpeas, drained and rinsed
02 - 1/2 medium red onion, roughly chopped
03 - 3 cloves garlic
04 - 1 cup fresh parsley leaves
05 - 1/2 cup fresh cilantro leaves
06 - 1 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - 1/2 teaspoon gluten-free baking powder
09 - 1/2 teaspoon chili flakes (optional)
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 3 tablespoons gluten-free chickpea flour
13 - Vegetable oil, for frying
→ Dips
14 - 1 cup classic hummus
15 - 1 cup roasted red pepper hummus
16 - 1 cup tzatziki (use dairy-free coconut yogurt for vegan option)
17 - 1/4 cup extra-virgin olive oil, for drizzling
→ Vegetables & Accompaniments
18 - 1 cup cherry tomatoes, halved
19 - 1 cup cucumber slices
20 - 1 cup rainbow carrots, sliced
21 - 1 cup radishes, sliced
22 - 1 cup sugar snap peas
23 - 1/2 cup pomegranate seeds
24 - 1/2 cup Kalamata olives, pitted
25 - 1/2 cup pickled turnips or red onions
26 - 1/2 cup fresh mint and parsley leaves, for garnish
27 - 6 to 8 gluten-free pita breads or flatbreads, cut into wedges
# How to Make It:
01 - In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, chili flakes, salt, and pepper. Pulse until a coarse, sticky mixture forms. Add chickpea flour and pulse until combined.
02 - Transfer mixture to a bowl. With damp hands, shape 18 to 20 small balls approximately 1.5 inches in diameter.
03 - Heat 1 inch of vegetable oil in a deep skillet over medium-high heat. Fry falafel in batches, turning occasionally, until golden brown and crisp, about 3 to 4 minutes per batch. Drain on paper towels.
04 - Place dips in small bowls and arrange on a large serving board.
05 - Surround dips with falafel, fresh vegetables, olives, pickles, pomegranate seeds, and gluten-free pita wedges.
06 - Garnish with fresh herbs and drizzle olive oil over the hummus. Serve immediately.
