by Caitlin Shoemaker
updated on
GFGluten Free
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This Falafel recipe is easy, gluten-free, and naturally vegan! It’s packed with fresh herbs and flavor and you can prepare it in the oven, on the stovetop, or with an air fryer!
I had never made traditional Falafel before my recent trip to Israel, but once I had a bite of that crispy goodness, Iknew I had to re-create it for the blog.
I must say, I am pretty dang proud of this recipe! After doing my own taste-testing abroad plus some of my own internet research, I’ve learned a few things about Falafel:
- It should be made with dried andsoaked chickpeas, not canned. Otherwise, it will be too mushy.
- The best Falafel should be green on the inside. (This is somewhat up for debate, but I agree with this sentiment).
- Traditional Falafel is deep-fried, which somehow absorbsless oil than pan frying?!
Not sure how I feel about that last one, but apparently it’s the truth! Either way, I asked you all on Instagram how you would like to prepare yourFalafel, and the majority of you voted for a Baked Recipe. I did provide several different options in the recipe instructions though, so you can do whatever you’d decide! My favorite version of preparation was with my Air Fryer. It made the mostgolden-brown andcrispy Falafel exterior while keeping aflavorful greenandfluffy interior. WIN!
Regardless of how you prepare it, I do hope you enjoy this recipe. One thing that I love about Middle Eastern cuisine is how recipe ingredients are so simple (and affordable!), but everything is stillpacked with flavor. And this Falafel Recipe is certainly no exception to that rule!
A Few Final Thoughts:
- Traditional Falafel is usually made with flour, to help the mixture bind together. However, I wanted to keep things Gluten-Free, so I used Chickpea Flour instead and it worked out perfectly!
- This recipe does make quite alot of Falafel. If you’re putting in the effort to make it, I think it’s worth it to go big or go home. Ha. It does keep well in the fridge, but you can also cut the recipe in half.
- You can serve this Falafel however you’d like! I enjoy it dipped in either homemadeHummus or a creamy Tahini Sauce, but you can also put it in wraps, on top of salads, etc.
If you’re looking for more Middle-Eastern Inspired recipes, you’ll also love this Quinoa Tabbouleh and this Fattoush Salad with Creamy Sumac Dressing!
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
This Falafel recipe is easy, gluten-free, and naturally vegan! It’s packed with fresh herbs and flavor and you can prepare it in the oven, on the stovetop, or with an air fryer!
- Author: Caitlin Shoemaker
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 minutes
- Yield: ~30 balls
Ingredients
Scale
- 16 oz dried Chickpeas/Garbanzo Beans, soaked*
- 1 small Yellow Onion, sliced
- 2 cloves of Garlic
- 1/2 bunch fresh Parsley, chopped
- 1/4 bunch fresh Cilantro, chopped
- 1 tbsp Cumin
- 1/4 tspCayenne Pepper
- Black Pepper, to taste
- 1 1/2 tspSalt
- Juice of 1/2 Lemon
- 1/4 cupChickpea Flour*
- 2 tbsp Tahini
- Optional Serving Suggestions: Hummus, Tahini Sauce, Pickled Onions, Tomato, Parsley, Pita
Instructions
- Preheat your oven to 400F, if you are using it. Place the Soaked Chickpeas, roughly chopped Onion, and Garlic into a large Food Processor. Process until the mixture is finely chopped, but not mush.
- Next, add in the fresh Herbs, dried Spices, and Lemon Juice. Process again until well incorporated — the mixture should turn a bright green color.
- Finally, add the Chickpea Flour and Tahini to the Food Processor, and pulse until well combined.
- Transfer the Falafel mixture to a large bowl, and use your hands to form round balls using ~2 tbsp of the mixture.
- To bake…
- In the Oven:Bake at 400F for 18 minutes, flip, then bake for another 15-18 minutes.
- In the Air Fryer: (recommended)Bake at 350F for 20 minutes. For extra crispy Falafel, spray the balls with some oil or a nonstick cooking spray before baking.
- On the Stovetop:add 1 tbsp of heat-safe oil to the pan for every 5 Falafel balls. Pan-fry over medium heat, rotating the balls every 2 or so minutes, to brown all sides. This process took about 20 minutes for me.
- Serve as desired. The Falafel will dry out slightly in the fridge, but will keep well in a sealed container for up to 5 days.
Notes
- To soak your Chickpeas, simply place them in a large bowl and cover them with water for 12-24 hours at room temperature. Keep in mind that they will expand with time, so make sure you add enough water!
- I have not tested this recipe with any other regular or GF flours, but I imagine you could substitute any grain-based flour for the Chickpea Flour successfully.
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