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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 toIsrael, 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 onFacebook orInstagram, 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!
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.
Want to save this Falafel Recipe for later? Pin the recipe to your Pinterest boards:
Traditionally, homemade falafel is made from a mixture of ground chickpeas and or fava beans, herbs, spices, baking soda, onions and garlic. These ingredients are naturally gluten-free, making falafel an excellent option for individuals avoiding gluten.
If the mixture is too wet, the falafel has a tendency to fall apart when being fried so please pat dry the ingredients before using them. If you find the mixture is too wet, simply add little more breadcrumbs. The falafel mixture after prepared can be shaped by hand or with a tool called an alb falafel (falafel mold).
Baking soda and powder: Baking soda breaks down and softens the chickpeas as they soak. Baking powder, mixed in just before baking, makes the falafel light and airy. Fresh herbs: The tender leaves of parsley, dill, and cilantro bring fresh, herbal flavor and color.
Turns out that dried chickpeas are essential to good falafel. See, canned chickpeas have already been cooked. Starch molecules within them have already burst and released their sticky contents, much of which get washed away in the cooking liquid, leaving the remaining chickpeas with very little clinging power.
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 a lot of Falafel.
Your average store bought and restaurant falafel has both chickpea wheat flour in it, which makes it not gluten-free. The best bet is to make your own gluten-free falafel, and this recipe from Joy Food Sunshine fits the bill nicely.
Keep in mind that the balls will be delicate at first; if you can get them into the hot oil, they should bind together and stick. If they still won't hold together, you can try adding 2-3 tbsp of flour or chickpea flour to the mixture. If they still won't hold, add 1-2 eggs to the mix.
If the oil is too hot, the falafel will cook too quickly and become soft, while if the oil is not hot enough, the falafel will absorb too much oil and become greasy. Cook until crispy: Fry the falafel until they are crispy and golden brown on the outside, which will help to maintain a firm texture on the inside.
Form the falafel balls gently, and if your mixture isn't holding together, pulse it a bit more in the food processor until it sticks together. If it's still too crumbly, pop it in the fridge to chill for 30 minutes before shaping and baking the patties.
Some folks add baking powder to the mix instead, which is a combination of an acid and a base; but baking powder is overall slightly basic, so it has a similar effect on chickpeas (if this makes you go “wait, how?!”, scroll down to the note on baking powder that's above the falafel recipe).
Falafel is low in calories and fat. When eaten as part of a healthy diet, it can aid with weight loss or weight maintenance. One of the healthiest ways to eat falafel is in a buddha bowl with plenty of healthy greens and veggies.
If they still won't hold together, you can try adding 2-3 tbsp of flour or chickpea flour to the mixture. If they still won't hold, add 1-2 eggs to the mix. This should fix any issues you are having.
It's called aquafaba, and it's (basically) free! When we refer to aquafaba (as we often do in our cookbook on vegan cooking, Vegan for Everybody), we're talking about the liquid in a can of chickpeas.
What Is It? Aquafaba is the thick liquid that results from soaking or cooking legumes, such as chickpeas, in water for an extended period of time. It's the translucent viscous goop you probably rinse down the drain when you open a can of chickpeas.
Chickpea Flour: This helps to bind the mixture together and retain the shape while frying. I prefer chickpea flour (as it's more authentic), but you could use almost any flour you prefer. Baking Soda: This is a key ingredient for helping to provide the fluffy inside texture of the falafel.
The mixes have chickpeas, fava bean, or a combination of the two as a base. Some mixes do have wheat flour added, so if you're sensitive to gluten, make sure to read the ingredient label carefully.
Yes, chickpeas are gluten-free. Chickpeas have many other names, including garbanzo beans, garbanzo, gram, Bengal gram, Egyptian pea, cici beans, chi chi beans and cece beans. The most common variety of chickpea is a beige, tan color, but they can also be black, green, or red.
Hummus is usually gluten-free, but not always. Traditional hummus is naturally gluten-free as are most brands such as Sabra Hummus. There are reports out there of certain brands either including flour in their hummus or just declaring that their hummus may contain wheat and/or is made on shared equipment.
Introduction: My name is Merrill Bechtelar CPA, I am a clean, agreeable, glorious, magnificent, witty, enchanting, comfortable person who loves writing and wants to share my knowledge and understanding with you.
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