Gluten-Free Falafel
Bring the halal cart home with these crispy, crunchy gluten-free falafel! Made with creamy chickpeas, fresh herbs, and rich spices.
Servings: 4 (4-5 falafel each)
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
Serving: 4-5 falafel | Calories: 340kcal | Carbohydrates: 38g | Protein: 11g | Fat: 17g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Sodium: 738mg | Potassium: 570mg | Fiber: 10g | Sugar: 7g | Vitamin A: 972IU | Vitamin C: 21mg | Calcium: 83mg | Iron: 4mg