Go Back
Gluten Free Falafel
Lisa

Gluten Free Baked Falafel

These falafel's are made with a gluten free flour and fresh herbs. So easy to make and so full of flavor that you will never make the packaged falafel again!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
8 to 12 hours for soaking the chickpeas. 1 day
Total Time 1 day 45 minutes
Servings: 4 People
Course: Appetizer, gluten free, Main Course, vegan
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 8 Ounces Dried Chickpeas
  • 1/4 Cup Fresh Cilantro
  • 1/2 Cup Fresh Parsley
  • 1/2 Onion
  • 1 tsp Minced Garlic
  • 1/2 tsp Turmeric
  • 1/4 tsp Ground Pepper
  • 1 tsp Salt
  • 1/4 tsp Cayenne Pepper
  • 1/4 Cup Gluten Free Flour I used King Arthur Measure for Measure.
  • 1/3 Cup Water
  • 2 tsp Baking Powder

Equipment

  • Food Processor

Method
 

Soak the beans the day before making the falafel
  1. Rinse and sort the chickpeas and place them into a large mixing bowl, cover the chickpeas with plenty of water, making sure to have about 2 to 3 inches above.
  2. Soak at room temperature for no less than 8 hours, preferably up to 12 hours. Soaking them the day before would be ideal.
Instructions to make these Gluten Free Falafel
  1. The next day, drain and rinse the chickpeas.
  2. Clean and wash the parsley and cilantro, set aside to drain.
  3. While the chickpeas drain, clean and chop the onion, garlic and add to a food processor.
  4. Preheat the oven to 375° F, line a baking sheet with parchment paper, and set aside.
  5. Add the drained parsley, cilantro, salt, pepper, cayenne pepper, and turmeric to the food processor.
  6. Process this mixture, scraping down the sides until the mixture resembles a pesto.
  7. Next add the drained chickpeas and continue to pulse.
  8. Continue to pulse until the mixture resembles the size of sesame seeds.
  9. Transfer the mixture into a medium sized mixing bowl.
  10. In a small sauce pan, add water and flour together, whisk until there are no lumps.
  11. Warm up this mixture, constantly stirring until it thickens, similar to pudding.
  12. Remove from heat and stir in the baking powder.
  13. Next add the flour paste to the chickpea mixture, stirring until well blended.
  14. With your hands, scoop about the size of a golf ball of the mixture up and roll into a ball, place onto the lined baking sheet.
  15. Continue making these balls until the dough has been used up.
  16. These falafel balls can be left in ball form or can be pressed down to form a patty, in this recipe I made my falafel into patties.
  17. You will only need one baking sheet, because the mixture will not spread while baking.
  18. Bake the falafel for about 15 minutes, and then flip the patties to bake on the other side for another 15 minutes.
  19. Remove from the oven once the patties have a nice brown color on both sides.

Notes

How to serve the Gluten Free Baked Falafel
  • On a salad
  • Inside a pita with fresh or pickled vegetables
  • On a plate with a side of your favorite dip
  • As a burger
  • A meat ball replacement in your spaghetti dish
  • In a wrap
  • Make a falafel bowl