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In the summer, we tend to eat a little lighter. We really enjoy big dinner salads with fresh, organic, locally sourced produce. We shop at the farmer’s market and get inspiration from the stalls overflowing with their bounty. Summer makes it easy to eat healthy!

Recently, Alex floated the idea of eating vegetarian for a week just to challenge ourselves. We discovered some new favorite recipes using tofu, beans or lentils. We had some asian and indian inspired vegetarian meals. For my contribution, I wanted to indulge in some falafel but realized I’d need to revamp an old recipe to make it gluten free. I adapted my recipe and made these Gluten Free Falafel Patties.

We ended up enjoying our gluten free falafel patties with a homemade Fatttoush salad. Paired together, they made a lovely middle eastern inspired dinner!

Gluten Free Falafel Patties

Ingredients:

1 can chickpeas, rinsed and drained

1 cup diced cooked potatoe or sweet potatoe

2 green onions, chopped

1/4 cup fresh parsley

2 cloves of garlic finely minced 

1 tsp ground cumin

1 tsp ground coriander

Salt and freshly ground pepper to taste

½ cup quinoa flakes 

Olive oil

Instructions:

Place all ingredients except quinoa and olive oil in a blender or food processor. Blend till mixed but still a bit chunky. Feel free to add a bit of water if mixture seems too dry. 

Place quinoa flakes in a shallow dish. Shape falafel mixture into patties and coat both sides in the quinoa flakes. 

Heat olive oil in a fry pan over medium heat. Once pan is hot, add patties in small batches. Cook until browned then flip and do the other side. Remove from pan and let cool. Repeat with remaining patties. 

These can be stored in the fridge for several days and added to salads, as a filling for sandwiches, or as an appie with some tahini dip. For some other ideas on how to add protein to meals while keeping costs low, check out this post.