Yummy Greek!

This warm weather and the little green tomatoes getting fatter every day have me craving a little greek feast! My son and I started making gluten free Falafel months ago. It took a bit of trial and error, but the results are fantastic! I'm the purest in the family...just a plate of fresh tomatoes, falafel and a little dressing. He likes his on a bed of lettuce, salad style. Either way, it's just yummy! Enjoy!

1 can Chickpeas, drained
1/2 cup Onion, diced
1/4 cup packed fresh Parsley leaves
2 cloves Garlic, chopped
2 teaspoons Cumin
1 1/2 teaspoon Salt
1/2 teaspoon ground Coriander
1/2 teaspoon Baking Soda
1/4 teaspoon ground Red Pepper
1/4 teaspoon Xanthum Gum
3 rounded Tablespoons Corn Starch
3 rounded Tablespoons GF All Purpose Flour

Into the bowl of a food processor, place chickpeas, onion, garlic, parsley and remaining seasonings. Process until mixtures is coarsely pureed. Romove the mixture to a bowl and add the flour and cornstarch, mixing well. You should check the mixture at this point, it should be just moist enough to hold together. You can add a small amount of water if needed. Allow mixture to sit while you heat the skillet.

I make patties rather than balls like you get at some restaurants. I like the crunch!

Heat a large skillet with 1/2 inch of oil. Spoon into oil and lightly pat down with the back of a damp spoon to make patties. Fry until brown on the first side and then turn and brown on the second side. About 4 minutes each side.

Tahini Sauce

Stir together:
1/4 cup Tahini
1/4 cup cold Water
1 Tablespoon fresh Lemon juice
Pinch of Salt

Drizzle over the top of your Falafel.

Pumpkin Bread

I know it is not the "season" for pumpkin things...but my friend Scotty was seriously hungry! Super easy, extra moist and it really is yummy year 'round. This one has vegan options too! Enjoy!!!!

1 1/2 cups sugar
1 1/2 cups brown sugar
2 sticks butter or vegan margarine, softened
4 large eggs or 4 rounded Tablespoons ground Flax Seed mixed with 12 Tablespoons warm water
2 cups canned pumkin (one regular size can) (you can also use fresh, but make sure you press the liquid out)
1/3 cup Bourbon
1/3 cup Milk or Vanilla Soy Milk
3 1/3 cups Gluten Free All Purpose Flour
2 teaspoons Xanthum Gum
1/4 teaspoon Cayenne Pepper (trust me)
2 teaspoons Baking Soda
1 1/2 teaspoons Kosher Salt
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1 cup Pecans, chopped
1 cup Raisins (optional)

Preheat oven to 350 degrees. Grease and flour 1 bundt pan and 1 loaf pan (it's a big recipe).
Cream sugars and butter together and eggs and blend well. Mix in pumpkin and liquids slowly. Combine all dry ingredients in a separate bowl and begin mixing in slowly, add pecans and raisins last.
Fill pans 1/2 - 3/4 full. Bake for 1 hour. I always test to make sure it is done at this point. Depending on the humidity, I am in the south, you may need to bake for another 10-15 minutes.