Description
This Gluten-Free Falafel recipe offers a delicious, plant-based twist on the classic Middle Eastern favorite. Made with chickpeas, fresh herbs, and gluten-free flour, these falafels can be cooked either in a skillet or baked in the oven, making them versatile for various dietary needs. Perfectly crispy on the outside and tender on the inside, these falafels are great served with Greek tzatziki sauce and homemade pita bread for a wholesome meal.
Ingredients
Scale
Falafel Mixture
- 15 oz. can chickpeas (rinsed and drained)
- ½ cup cilantro (finely chopped)
- ½ cup parsley (finely chopped)
- ½ cup red onion (finely chopped)
- ¼ cup gluten-free 1-to-1 flour blend
- 3 cloves garlic (crushed)
- 1 tsp. baking powder
- 1 tsp. cumin
- ½ tsp. coriander
- Pinch of cayenne pepper (optional)
- ½ – ¾ tsp. salt (to taste)
- ¼ tsp. black pepper
Cooking Oil
- 2 Tbsp. avocado oil (or olive oil)
Instructions
- Prepare the Falafel Mixture: Add all ingredients except oil to a large food processor fitted with an S-shaped blade. Pulse 30-40 times until the mixture starts to clump together but is not puréed.
- Chill the Dough: Transfer the falafel mixture to a bowl and refrigerate for 30 to 60 minutes to help it firm up and stick together better for shaping.
- Shape Patties: Scoop 2 tablespoons of dough at a time and shape each into a ½-inch thick patty. You should get about 12 patties in total.
- Cook in Skillet: Heat 1 tablespoon of oil in a large stainless steel or non-stick skillet over medium heat. Once the oil is hot and sizzling, cook 6 falafel patties for 3-4 minutes per side until golden and crispy. Remove and repeat with remaining oil and patties.
- OR Bake in Oven: Preheat oven to 350°F (175°C). Arrange falafel patties spaced evenly on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway through, until golden and cooked through.
- Serve: Serve warm falafel with Greek tzatziki sauce and homemade pita bread for a delightful meal.
Notes
- Using gluten-free flour ensures this recipe is safe for gluten-sensitive individuals.
- Refrigerating the mixture before cooking helps it bind better and prevents crumbling.
- Adjust spices such as cayenne pepper to taste for desired heat level.
- Both pan-frying and baking methods yield delicious results; baking is a lighter, oil-saving option.
- Falafel can be frozen uncooked; shape and freeze on a tray, then transfer to a bag for later cooking.
