Gluten Free Falafel
These gluten free falafel are a delicious and healthy twist on a classic Middle Eastern dish. Packed with protein and fresh herbs, this easy gluten free falafel recipe is perfect for any meal. Enjoy them baked or fried for the best gluten free falafel experience!
Ingredients
- 1 pound (16 ounces) dried chickpeas
- ½ tsp baking soda
- 1 small yellow or red onion, peeled and quartered
- 6 garlic cloves, peeled
- ½ teaspoon freshly ground black pepper
- 2 teaspoons kosher salt
- 2 tablespoons (18 g) gum-free gluten free flour blend
- 1 ½ cups fresh parsley leaves
- 1 cup fresh cilantro leaves
- 1 tablespoon (14 g) extra virgin olive oil
- Neutral oil for frying (peanut, corn oil, or refined coconut oil work best)
- Coarse salt, for sprinkling
Instructions
- In a large bowl, add the dried chickpeas and baking soda, then cover with lukewarm water by about 1 1/2 inches. Let soak for 12–18 hours until the beans are crunchy but edible.
- Drain and rinse the chickpeas, then pat dry with a towel.
- Add chickpeas, onion, garlic, salt, pepper, flour, parsley, and cilantro to a food processor. Pulse until the herbs are finely chopped and the mixture holds together.
- While processing, drizzle in olive oil and form a coarse paste. Ensure no large chunks of chickpeas remain.
- Cover the falafel mixture and chill in the fridge for at least 30 minutes or overnight to firm up.
- Heat 2 inches of neutral oil in a heavy-bottomed skillet to 350°F.
- Form 1 1/2-inch patties with about 2 tablespoons of mixture per falafel.
- Fry in batches for 3–5 minutes, flipping occasionally, until golden-brown and crispy.
- Drain on paper towels, sprinkle with coarse salt, and serve warm.