Gluten Free Falafel

Falafel can be served up in numerous ways. I love to toss them in Mediterranean salads or eat them inside of a pita pocket sandwich with slices of tomato, cucumbers and hummus or greek yogurt. They can also be drizzled with tahini sauce or tzatziki.

They are also a great source of healthy vegan protein and are low in fat when baked instead of fried. 

What ingredients do I need to make Gluten Free Falafel?

• 1 ½ cup dried chick peas
• 1 onion
• ½ tablespoon minced garlic
• ½ tablespoon ground cumin
• ½ tablespoon coriander
• ½ tablespoon za'atar seasoning
• ¼ teaspoon cayenne pepper
• 2 handfuls parsley leaves
• 1 handful cilantro leaves
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon baking powder
• olive oil to brush on tops and bottom

How do I make Gluten Free Falafel?

Soak dry chick peas for 24 hours. You may be tempted to skip this step and use canned beans instead, but starting with dried beans produces the most authentic and satisfactory results.

If you do decide to use canned beans, you’ll most likely have to add some gluten-free flour (or other flour if you don’t need it to be gluten-free) and maybe an egg to get the mixture to stick together (which of course, also means it will no longer be vegan). 

After a day of soaking, drain and set aside the beans. Then, roughly chop up the onion. Remove the stems from the parsley and cilantro. Place all the ingredients in a food processor (soaked chicken peas, onions, olive oil, lemon juice, baking powder, fresh and dried herbs) and pulse until everything is very finely minced and comes together.

You can chill for at least an hour, to help the mixture roll into balls. However, I didn’t have any trouble using my mixture immediately after making it.)

Form balls of falafel and flatten a little if desired. Place a sheet of parchment paper on a cookie sheet and brush generously with olive oil. Place the falafel on the cookie sheet. (You may need two trays.) Then brush the tops of the falafel with olive oil. 

Bake falafel in a 375 degree Fahrenheit oven for 30 minutes. Carefully flip over before baking the last 10 minutes. 

Alternatively, you can deep fry the falafel until golden brown. 

📖 Recipe

Gluten Free Falafel

Falafel can be served up in numerous ways. I love to toss them in Mediterranean salads or eat them inside of a pita pocket sandwich with slices of tomato, cucumbers and hummus or greek yogurt.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Course Appetizer

Cuisine Middle Eastern

Ingredients

  

• 1 ½ cup dried chick peas soaked 24 hours
• 1 onion
• ½ tablespoon minced garlic
• ½ tablespoon ground cumin
• ½ tablespoon coriander
• ½ tablespoon za'atar seasoning
• ¼ teaspoon cayenne pepper
• 2 handfuls parsley leaves
• 1 handful cilantro leaves
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon baking powder
• olive oil to brush on tops and bottom

Instructions

 

• Soak dry chick peas for 24 hours. After a day of soaking, drain and set aside the beans.
• Roughly chop up the onion. Remove the stems from the parsley and cilantro. Place all the ingredients in a food processor and pulse until everything is very finely minced and comes together.
• Form balls of falafel and flatten a little if desired. Place a sheet of parchment paper on a cookie sheet and brush generously with olive oil. Place the falafel on the cookie sheet. (You may need two trays.) Then brush the tops of the falafel with olive oil.
• Bake falafel in a 375 degree Fahrenheit oven for 30 minutes. Carefully flip over before baking the last 10 minutes.
• Alternatively, you can deep fry the falafel until golden brown.

Tried this recipe?Let us know how it was!