Easy Gluten Free Falafel

14 Balls
35 min

You’ll love this savory gluten-free falafel. Unlike other recipes, this falafel involves no dehydrating, baking or sprouting. Within twenty minutes you can have raw vegan falafel at home that’s healthier than takeout.

Chickpeas don’t contain gluten so traditionally made falafel is gluten-free. Some recipes use wheat flour and other filler ingredients which contain gluten. So if you’re on a strict gluten-free diet you can make this recipe. But when eating out at restaurants always make sure to ask whether or not the falafel is gluten-free. Especially if you have a condition that is made worse by gluten such as celiac, IBS or chronic constipation. Even though this recipe is gluten-free it does contain seeds. So if you have a nut allergy you should not make this!

Falafel is a traditional middle eastern dish that is fried until golden and crispy. Usually, falafel is made of ground chickpeas, ground fava beans or a combination of both. Onions, garlic, parsley, spices and other herbs are used to add flavor.

I wanted to create a recipe I could make with minimal effort. Frying falafel at home is messy, time consuming (and not the healthiest). Baking falafel is a great alternative to frying, but it still takes a long time to prepare (since you have to wait for it to cook). I’m pretty sure that this is the best falafel recipe that I could come up with since you don’t have to bake it or fry it. It’s tasty and clumps together naturally to form perfect falafel balls.

Recipe details

  • 14  Balls
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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Ingredients


  • 1 C Pumpkin Seeds raw, if you use salted you wont need to add salt
  • 1 C Parsley chopped, leaves only
  • 1 C Chickpeas canned
  • 4 T Tahini
  • 2 Garlic Cloves chopped
  • 1 pinch Chili Powder
  • 2 tsp Cumin
  • 1/2 Lemon juiced
  • 1 T Olive Oil optional (to help with blending water works too)

Instructions


Combine Pumpkin Seeds, Chickpeas, Parsley, Tahini, Garlic, Cumin, Chili Powder in a food processor. Pulse until mixture is broken up.
Add Lemon Juice and Olive Oil to the mixture and combine until the "dough" starts to ball up. Use an off-set spatula to scrape the sides of the food processor.

Tips

  • These gluten free falafel balls will stay fresh for up to a week in the fridge. I usually eat them all within a matter of days. You can freeze it for up to 3 months.
  • I like to eat these falafel balls on a salad with chopped cucumbers, peppers and olives. It also tastes great in a collard wrap with hummus.

Eating Works @eatingworks
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