Falafel (GF, Vegetarian & Vegan)
Falafel is something that Matt (my husband) craves very often. This recipe came about because he had a craving. So he wanted to figure out a way that we could enjoy it at home. While also making sure that it is gluten free for me. After making this numerous times we have tweaked this recipe a few times to make these as satisfying as possible.
To be completely honest I was never really into falafel even before I was diagnosed with celiac disease. But since Matt loves it, I will eat it and this recipe is especially good. In fact, while he is making it, I will often ask for some pieces. Even before he is even done because the smell always gets me.
This falafel recipe will give you the most fluffy in the middle, crisp on the outside, delicious balls of goodness. The first couple times we made these they were a bit dense which is fairly common with gluten free cooking. However, like I said with a bit of tweaking we have been able to find a recipe that makes these falafel balls super light and fluffy.
Gluten Free Flour
The type of gluten free flour that you use for this recipe isn’t really that important. But we do have a preferred brand. We always use Newton’s No Gluten – All Purpose Flour Blend. This flour is a local company to where I live. On their website you can find if a store near you sells it. I should note that on the bag it does tell you to use 1/2 tsp of xanthin gum for every 1 cup of flour. For this recipe we did not add any xanthin gum. But if you’re baking with this flour it is very important to follow that advice.
If you’re outside the GTA (Greater Toronto Area), and you can’t get your hands on this flour blend. You can use a different type gluten free flour blend. Just make sure to use a 1 to 1 flour blend. Another brand we use that is easy to find is Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. This is a great brand as well and it acts as regular gluten containing flour but it obviously gluten free. We have not tried this recipe with this brand of flour. However we have used it for other recipes and we really like it.
What to Eat it With
What do you eat your falafel with, you ask? Well there are many different options. Some of our favourites are on Gluten Free Naan, with some green such as this Greek Salad, or a pickled cabbage (recipe coming soon). You can also make really small falafel balls (adjust frying time) and put them in salads. They also make a great side dish as an accompaniment to any meal. Just get as creative as you want, or eat them plain (my favourite).
Let us know if you try out this Falafel recipe in the comments below. If you’re looking for more meal ideas check out our Vegetable Gnocchi with Roasted Balsamic Tomatoes or for a side dish option Sesame Ginger Celery.
| Passive Time | 4 hours |
| Servings |
people
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- 4 cloves garlic peeled
- 2 green onions cut in half
- 1/3 Green Pepper
- 1 cup cilantro
- 1 cup italian parsley optional substitute for basil
- 1 small yellow onion cut in half
- 2 tsps Cumin
- 2 tsps Salt
- 1 tsp Pepper
- 1 can (28 oz) chickpeas
- 9 tbsp Gluten Free Flour
- 3 tsp gluten free baking powder
- 2 1/2 cups Vegetable Oil for frying
Ingredients
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- Wash and dry all produce. In a food processor add, garlic, green onions, cilantro, parsley, onion, cumin, salt and pepper. Start food processor, running until everything is combined.
- Drain and rinse chickpeas in a strainer. Add chickpeas to food processor, mixing until fully combined.
- Transfer mixture into a bowl and add the baking soda and the gluten free flour, folding it in with a spoon.
- Cover the bowl with plastic wrap or a beeswax wrap. Place bowl in fridge for 2-4 hours, or overnight.
- Line a large baking sheet with parchment paper. Take your bowl out of the fridge.
- Take a scoop of the mixture, about 1-2 tbsps worth (we used a medium cookie scoop). Start to roll the mixture into small balls and place on the parchment lined baking sheet. Set aside.
- In a medium pot, fill with vegetable oil and heat over medium-high heat.
- Once pot is hot starting adding in the falafel balls one at a time, cooking for about 1 minute each. Do not overcrowd the pot because every time you add a ball the temperature will drop.
- Once done cooking take out the falafel, straining off excess oil and place on a wire rack with a baking sheet lined with paper towel underneath it catch any oil drips. Repeat until all of the balls have been cooked.
- Serve immediately in a warm wrap, as a side dish or in a salad.
- ENJOY!
*If you have done a large batch and want to keep them warm while cooking the rest, place the wire rack/baking sheet in the oven at 300 degrees F.*