Try to think of a more perfect food than falafel. I’ll wait.
These crispy balls of chickpea heaven are often the token vegetarian option at many restaurants. Growing up vegetarian, I have eaten my fair share of falafel. Despite frequent consumption, I only crave them more! So I started making them at home.
This easy, gluten-free falafel recipe is packed with herbs and spices, plant-protein, and tons of fiber. Bake it in the oven for a healthier option, or fry it to make it extra crispy! Either way, this falafel will be absolutely delicious.
A Few Notes
- Falafel is traditionally made from dried chickpeas that are soaked overnight. Although this yields better results, I cannot rely on myself to think that far ahead. (Can you?) So canned chickpeas it is.
- Use Chickpea flour in this recipe to make gluten-free falafel, but All Purpose flour works just as well. I’ve tested this recipe with both and cannot tell a difference.
- I like making little falafel patties, but feel free to roll them into balls! I find patties cook a bit more evenly. (And fit into pitas without them ripping apart.)
- This recipe makes about 20 falafels. They are best eaten fresh, but will keep 4-5 days in an air-tight container in the fridge.
If you make this recipe, leave it a rating and a comment! You can also tag me @Daughter_of_Seitan on Instagram so I can see your lovely food creations. XOXO
This gluten-free falafel is packed with herbs and spices, plant-protein, and tons of fiber. Bake it in the oven for a healthier option, or fry it for extra crispiness!
- 2 (15oz) cans of Chickpeas, drained
- 6 tablespoons Chickpea Flour (sub All Purpose Flour if not gluten-free)
- 1/2 medium Onion, chopped
- 1/2 cup fresh Parsley
- 1/4 cup fresh Cilantro (sub with more Parsley if you hate Cilantro)
- Juice of 1 small Lemon (~3 tbsp)
- 1 tbsp Tahini
- 2 tsp Cumin
- 2 tsp Garlic Powder
- 1/2 tsp Chili Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- Black pepper to taste
Tahini Sauce (optional, for serving)
Stir together 2 tbsp Tahini, juice of 1/2 small Lemon (1.5 tbsp), 2 tbsp Water, and Salt to taste. Add more water for a thinner consistency. Yields 1-2 servings.
- Preheat oven to 400°F (205 °C). Drain and rinse your Chickpeas very well with cold water.
- Prepare your dough. In a food processor or blender*, add Chickpeas, chopped Onion, all Herbs + Spices, Lemon juice, Tahini, Baking Powder, and Flour. Pulse a few times, scraping down the sides of your appliance as necessary. Your dough should be crumbly and chunky, but should still hold together well. Transfer dough to a bowl.
- Roll out falafel balls or patties using about 2 tbsp of dough. If your dough is a bit too wet and sticky, add more flour a tablespoon at a time until it reaches the desired consistency.
- Cook your falafels.
- To Bake… Line a baking sheet with a nonstick silicone mat or parchment paper. Bake falafels for 18 minutes. Flip over. Bake another 12-15 minutes until crispy and golden.
- To Fry… Add about 2 tablespoons of oil to a large pan. Over medium heat, fry falafels about 3-4 minutes on each side until crispy. Add oil as needed with each batch.
- Serve as desired. Falafels can instantly jazz up any sandwich or salad, or can be eaten on their own! I personally like them solo and totally dreeenched in ketchup (but I’m working on that). If I can resist my ketchup addiction, I’ll throw a few of these on a salad drizzled with a simple tahini sauce.
I recommend using a food processor, but I only have a blender and find it helpful to blend the dough in 2 parts. I blend the first half of the ingredients and transfer to a bowl before blending the second half. Then mix everything together with a spoon before forming your falafels.
Keywords: Falafel, Gluten-Free, Easy, Quick, Mediterranean