Falafel is a classic Middle Eastern dish, known for its flavorful combination of chickpeas, herbs, and spices. This gluten-free version maintains all the deliciousness of traditional falafel without the use of wheat flour. Crisp on the outside and tender on the inside, these falafel balls are perfect for serving in gluten-free pita, atop a salad, or as a standalone snack with your favorite dipping sauce. Whether baked or fried, gluten-free falafel offers a hearty, satisfying, and naturally plant-based option for any meal.
Ingredients:
- 1 1/2 cups dried chickpeas (soaked overnight) or 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 1 small onion, roughly chopped
- 3 garlic cloves
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3 tablespoons chickpea flour (or gluten-free breadcrumbs)
- 2 tablespoons lemon juice
- 2-3 tablespoons water, if needed
- Vegetable oil for frying or baking
Instructions:
- Soak the chickpeas: If using dried chickpeas, soak them overnight in plenty of water. Drain and rinse the soaked chickpeas before using. If using canned chickpeas, drain and rinse well.
- Prepare the falafel mixture: In a food processor, add the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, cayenne (if using), salt, baking powder, chickpea flour, and lemon juice. Pulse until the mixture is well combined but still slightly coarse. The mixture should stick together when formed into balls but not be overly smooth. If the mixture is too dry, add 1-2 tablespoons of water to help it come together.
- Form the falafel: Using your hands, shape the mixture into small balls or patties, about 1-2 inches in diameter. Place them on a baking sheet and refrigerate for 30 minutes to help them firm up.
- Cook the falafel:
- Frying method: Heat 1-2 inches of vegetable oil in a deep skillet over medium heat. Once the oil is hot, carefully add the falafel in batches. Fry for about 3-4 minutes on each side, until golden brown and crispy. Remove and drain on paper towels.
- Baking method: Preheat your oven to 375°F (190°C). Lightly grease a baking sheet and place the falafel on it. Brush the tops with olive oil. Bake for 25-30 minutes, flipping halfway through, until the falafel are golden and crispy.
- Serve: Serve the falafel warm with gluten-free pita, hummus, tahini sauce, or on a fresh salad. You can also add them to wraps or grain bowls for a complete meal.
These Gluten-Free Falafel are packed with flavor, crispy on the outside, and soft on the inside. They’re a great option for gluten-free eaters and everyone else who enjoys healthy, plant-based meals!
