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Bring the halal cart home with this gluten-free falafel recipe. I made this falafel with all the great flavors of traditional Middle Eastern falafel and just one simple swap to make it gluten-free. Creamy chickpeas, fresh herbs, rich spices, and gluten-free flour come together to form these crispy, crunchy falafel patties. I love that I am able to enjoy one of my favorite street foods from the comfort of my home!
Gluten-Free Falafel Recipe
Gluten-free falafel is one of my favorite meatless Monday dishes. These chickpea patties are rich, filling, and a good source of protein. I like to wrap a few patties up in my favorite gluten-free pita bread stuffed with tomatoes, lettuce, red onion, and tahini!
Ingredients
- Dried Chickpeas: Using dried chickpeas rather than canned ones gives them time to soften up nicely from an overnight soak without turning mushy. This helps create the optimal texture and aids in digestion.
- Onion: Adds a touch of sweetness and texture.
- Fresh Herbs: Cilantro and parsley add freshness and herbal flavor.
- Green Chile or Jalapeno Pepper: Adds a touch of heat. Feel free to leave out if you’re not a fan.
- Garlic: Creates a savory base of flavor.
- Spices: Kosher salt, cardamom, cumin, and black pepper add classic Middle Eastern flavor.
- Gluten-Free All-Purpose Flour: Helps bind the falafel together. You can use various gluten-free flours such as rice flour, chickpea flour, oat, or corn flour as a substitute in the falafel mixture. These flours help bind the ingredients together and provide structure to the falafel.
- Baking Soda: Makes the falafel light and airy.
- Canola Oil: This neutral-flavor oil has a high smoking point that’s perfect for frying.
Tips and Suggestions
- Make sure to prep ahead by soaking your chickpeas overnight!
- The batter should not be overly wet, or else the falafel may fall apart during frying.
- Refrigerating the falafel mixture helps it firm up, making it easier to shape into balls or patties and preventing them from falling apart during frying. Chilling also allows the flavors to meld together, enhancing the overall taste of the falafel.
Is Falafel Gluten-Free?
Traditional falafel uses flour as a binder to keep the patties together. My gluten-free recipe swaps that for gluten-free all-purpose flour.
Can I Use Canned Chickpeas?
While it’s possible to use canned chickpeas, the texture and flavor of the falafel may not be the same as when using dried chickpeas. Canned chickpeas tend to be softer and may result in a mushier falafel. If using canned chickpeas, make sure to drain and rinse them well before using.
Can I Bake Them Instead?
Yes, you can bake the falafel for a healthier alternative to frying. Preheat your oven to 375°F, place the shaped falafel on a lined baking sheet, and bake for about 20-25 minutes, flipping halfway through, until golden brown and crispy.
Storage Instructions
Store leftover gluten-free falafel in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months. Let thaw overnight in the refrigerator before reheating in the oven, air fryer, or microwave until heated through.
More Gluten-Free Dinner Recipes to Try!
- Gluten-Free Meatballs
- Gluten-Free Meatloaf
- Gluten-Free Chicken Nuggets
- Gluten-Free Turkey Meatballs
- Gluten-Free Fried Chicken
- …Browse all our gluten-free dinner recipes!
Gluten-Free Falafel
Ingredients
- 1 cup dried chickpeas, soaked overnight*
- 1 medium onion, roughly chopped
- 1 cup roughly chopped fresh cilantro
- ½ cup roughly chopped fresh parsley
- 1 fresh green chile or jalapeno pepper, roughly chopped
- 4 cloves garlic
- 1 teaspoon kosher salt
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cumin
- ¼ teaspoon ground black pepper
- 2 tablespoons gluten-free all-purpose flour
- ½ teaspoon baking soda
- Canola oil, for frying
Instructions
- Drain and rinse the soaked chickpeas thoroughly. Transfer them to a food processor.
- Add the roughly chopped onion, cilantro, parsley, fresh green chile or jalapeno pepper, garlic cloves, kosher salt, cardamom, cumin, and freshly ground black pepper to the food processor.
- Pulse the mixture until everything is finely chopped and well combined, but be careful not to over-process. You want the mixture to have a coarse texture, not a smooth paste.
- Transfer the falafel mixture to a mixing bowl. Add the gluten-free flour and baking soda to the mixture. Stir well until all the ingredients are evenly incorporated.
- Cover the bowl with plastic wrap and refrigerate the falafel mixture for at least 1 hour. Chilling the mixture will help it firm up and make it easier to shape.
- After chilling, remove the falafel mixture from the refrigerator. Using your hands, shape the mixture into about 18 balls or patties, about 1 to 1½ inches in diameter.
- Heat a generous amount of canola oil in a deep skillet or frying pan over medium-high heat. You’ll want enough oil to submerge the falafel.
- Once the oil is hot, carefully add the shaped falafel to the skillet in batches, making sure not to overcrowd the pan. Fry the falafel for about 1-2 minutes, or until they are golden brown and crispy.
- Use a slotted spoon or tongs to transfer the cooked falafel to a plate lined with paper towels to drain any excess oil. Serve and enjoy!
Notes
- *Make sure to prep ahead by soaking your chickpeas overnight!
- The batter should not be overly wet, or else the falafel may fall apart during frying.
- Refrigerating the falafel mixture helps it firm up, making it easier to shape into balls or patties and preventing them from falling apart during frying. Chilling also allows the flavors to meld together, enhancing the overall taste of the falafel.
- To store: Place the falafel patties in an airtight container in the refrigerator for up to 4 days.
- To freeze: Spread out the falafel patties in an even layer on a lined baking sheet and freeze for 1-2 hours, or until solid. Transfer to an airtight container or Ziplock bag to store for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Gluten-Free Falafel Step-by-Step
Drain and rinse 1 cup of soaked chickpeas thoroughly. Transfer them to a food processor.
Add 1 medium roughly chopped onion, 1 cup of roughly chopped fresh cilantro, ½ cup of roughly chopped fresh parsley, 1 roughly chopped fresh green chile or jalapeno pepper, 4 garlic cloves, 1 teaspoon of kosher salt, ½ teaspoon of ground cardamom, ¼ teaspoon of ground cumin, and freshly ¼ teaspoon of ground black pepper to the food processor.
Pulse the mixture until everything is finely chopped and well combined, but be careful not to over-process. You want the mixture to have a coarse texture, not a smooth paste.
Transfer the falafel mixture to a mixing bowl. Add 2 tablespoons of gluten-free flour and ½ teaspoon of baking soda to the mixture. Stir well until all the ingredients are evenly incorporated. Cover the bowl with plastic wrap and refrigerate the falafel mixture for at least 1 hour. Chilling the mixture will help it firm up and make it easier to shape.
After chilling, remove the falafel mixture from the refrigerator. Using your hands, shape the mixture into about 18 balls or patties, about 1 to 1½ inches in diameter.
Heat a generous amount of canola oil in a deep skillet or frying pan over medium-high heat. You’ll want enough oil to submerge the falafel. Once the oil is hot, carefully add the shaped falafel to the skillet in batches, making sure not to overcrowd the pan. Fry the falafel for about 1-2 minutes, or until they are golden brown and crispy.
Use a slotted spoon or tongs to transfer the cooked falafel to a plate lined with paper towels to drain any excess oil. Serve and enjoy!
Great recipe, except I wouldn’t recommend canola oil. It’s one of the detrimental inflammatory oils.