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Delicious Gluten-Free Falafel that is light and fluffy on the inside and crispy and crunchy on the outside. Vegan, plant-based, and vegetarian make these a great option for a main meal, lunch, or snack. This recipe is easy with only 5 steps and 30 minutes to make!
What makes this the best falafel recipe is that they don't fall apart when frying and they don't require the chickpeas to soak overnight.
We use canned chickpeas in this recipe, and in our opinion, they are just as tasty, soft on the inside, and crispy on the outside!
They go nicely with our Kale and Romaine Ceaser Salad with Walnut Croutons!
Unlike some foods that have a defined origin, falafel is not one of them. There is some controversy over where the falafel was first created.
What we do know is that it's a staple Middle Eastern dish made with chickpeas and fresh herbs.
You can use any herbs but the most commonly used are cilantro and parsley.
- Chickpeas: Drained and rinsed. We use canned for this recipe. You can soak the chickpeas if you like but the idea of this specific recipe is that it is quick and easy!
- White onion: Red onion is traditionally used but we had white onion so we went with that!
- Garlic: Fresh is best and brings out the combination of flavors.
- Cumin, smoked paprika, dried parsley, fresh coriander, sea salt, and pepper: Great falafel mix combination to bring the flavor and depth needed.
- Nutritional yeast: Adds to the flavor.
- Olive oil: You want extra virgin olive oil. The oil helps keep everything held together.
- Grapeseed oil: Nice oil for frying the falafel. You can use any oil with a high frying temperature.
- Gluten-free all-purpose flour: Acts as the binding agent.
Step By Step Instructions
Step 1: Coat saute pan with olive oil. Add all ingredients, except the flour, to the saute pan. Saute for 5 minutes, or until all the flavors are well combined.
Step 2: Remove the pan from the heat and transfer ingredients into a medium-sized mixing bowl. Add flour and using a potato masher, mash until well combined.
Step 3: Heat vegetable oil in a medium frying pan to 180°. Form your falafel by rolling into ping pong-sized balls and then gently flatten each one.
Step 4: Fry for 2-3 minutes per side until golden brown, remove from oil and let sit on a paper towel to absorb excess oil.
Step 5: Sprinkle with sea salt while hot. Continue frying until done batch.
- If the falafel falls apart when frying, check the oil temperature. Chances are it is not hot enough. You need 180 degrees to get the flash fry needed for the perfect crispy crust! If they are still falling apart, put the ingredients back into the bowl and mash again to create a better consistency or use a food processor.
- Let the falafel sit after cooking so the crust can crisp.
- Once you remove the falafel from the oil, try some flavored sea salt like smoked sea salt for some added depth!
- Add mashed potato and remove the flour.
- Fresh or dried herbs work wonders in this recipe.
- A dash of chili powder or hot sauce can really liven this recipe up if you like some heat.
- Serve in a gluten-free pita or wrap.
- Try with this delicious and easy gluten-free Muhammara.
- Amazing with Roasted Rainbow Beet and Kale Salad with Maple Nuts.
- Gluten-free falafel is fantastic dipped in hummus.
Refridgerater: These keep well in an air tight container for 3 days.
Re-heat: To re-heat use the oven at 250 degrees for 5 mins or fry in a small amount of oil. Do not microwave as they will turn out gooey.
Freezer: Although you can freeze these for up to 2 months, we don't recommend freezing these. Freezing them tends to dry them out a bit. You can also make the dough and freeze it to make them later on if needed, but we don't find that they taste as good.
Yes, traditionally they are. Store bought ones may contain gluten and some people may make them with flour that is not gluten-free. Always be sure to read the ingredients list.
Traditionally they are and theis recipe is as well. We always recommend that you check the recipe or if purchasing, check the ingredients.
More Chickpea Recipes
If you love chickpeas, here are a few more recipes for you to enjoy:
- No Tuna Chickpea Salad Sandwich
- Lemon Garlic Chickpea Saute
If you happen to try this Gluten-Free Falafel, we would love to know! Leave a comment, rate it, and don’t forget to follow us @coupleofseeds on Instagram.
- 1 14 ounce can chickpeas drained and rinsed
- ½ white onion diced
- 1 garlic clove chopped
- 1 small handful of fresh coriander chopped
- 1 teaspoon cumin
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 1 tablespoon parsley dried
- 1 teaspoon smoked paprika
- 2 tablespoon nutritional yeast
- 1 tablespoon olive oil
- ⅓ cup grapeseed oil for frying the falafel
- 3 tablespoons gluten-free all purpose flour
- Coat saute pan with olive oil. Add all ingredients, except the flour to the saute pan. Saute for 5 minutes, or until well combined.
- Remove the pan from the heat and transfer ingredients into a medium-sized mixing bowl. Add flour and using a potato masher, mash until well combined.
- Heat grapeseed oil in a medium frying pan to 180°. Form your falafel by rolling into ping pong-sized balls and then gently flatten each one.
- Fry for 2-3 minutes per side until golden brown, remove from oil and let sit on a paper towel to absorb excess oil.
- Sprinkle with sea salt while hot. Continue frying until done batch. Served best warm!
Nutritional information provided is based on third-party calculations and should be considered estimates. Actual nutritional content will vary depending on brands used, measuring methods, portion sizes and more.