Original Post: https://www.evolvingtable.com/falafel/
Gluten-Free Falafel Recipe
Make this quick and easy Gluten-Free Falafel Recipe at home and save a trip to the local Greek restaurant. Simply combine canned chickpeas, flour, and herbs then pan fry them in a skillet or bake them in the oven until they are lightly golden brown.
Servings: 12 falafel
Ingredients
- 15 ounces can chickpeas rinsed and drained
- ½ cup cilantro finely chopped
- ½ cup parsley finely chopped
- ½ cup red onion finely chopped
- ¼ cup flour gluten-free 1-to-1 blend
- 3 cloves garlic crushed
- 1 teaspoon baking powder
- 1 teaspoon cumin
- ½ teaspoon coriander
- Pinch of cayenne pepper optional
- ½ - ¾ teaspoon salt to taste
- ¼ teaspoon black pepper
- 2 tablespoons avocado oil or olive oil
Instructions
- Add all of the ingredients, except for the oil, to a large food processor with an S-shaped blade.15 ounces can chickpeas, ½ cup cilantro, ½ cup parsley, ½ cup red onion, ¼ cup flour, 3 cloves garlic, 1 teaspoon baking powder, 1 teaspoon cumin, ½ teaspoon coriander, Pinch of cayenne pepper, ½ - ¾ teaspoon salt, ¼ teaspoon black pepper
- Cover the processor with a lid and pulse ingredients for 30-40 times, or until the mixture just starts to clump together.
- Refrigerate mixture for 30-60 minutes to help the dough stick together.
- Scoop out 2 tablespoons of dough and shape into a patty about ½-inch thick. Repeat with the remaining falafel dough. You should end up with about 12 patties.
To Cook in Skillet:
- Add 1 tablespoon of oil to a large stainless steel or non-stick skillet over medium heat.
- Place 6 of the falafel into the skillet once the oil begins to sizzle and cook for 3-4 minutes per side. Repeat with the remaining oil and patties.
To Bake in Oven:
- Preheat oven to 350 degrees.
- Place falafel patties evenly spaced on a large baking sheet lined with parchment paper.
- Bake in preheated oven for 15-20 minutes, flipping halfway through.
- Serve falafel with Greek Tzatziki sauce and homemade pita bread. Enjoy!
Notes
- Dry the chickpeas: After rinsing and draining, pat the chickpeas dry with a towel. This is the most important step for falafel that holds together.
- Don’t over-process: Pulse 30-40 times only. You want visible texture, not a smooth paste.
- Make ahead: Mix the dough and refrigerate up to 24 hours before shaping and cooking.
- Storage: Store cooked falafel in an airtight container in the refrigerator for 3-4 days.
- Reheating: Warm in a skillet over medium heat or in a 350 degree oven. Skip the microwave, it makes them soggy.
- Freezing: Freeze cooked and fully cooled falafel in a single layer on a sheet pan, then transfer to a bag for up to 2 months. Reheat from frozen in the oven. They come back slightly softer inside than fresh.
Nutrition
Calories: 69kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 182mg | Potassium: 139mg | Fiber: 2g | Sugar: 1g | Vitamin A: 278IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 1mg
