Name: Vegan Gluten-Free Falafel Recipe
Prep time: PT-491721H9M22S
Cook time: 25 min
Total time: 8 h 35 min
Cuisine: Middle Eastern
Ingredients: 8 ounces dry chickpeas (soaked overnight or for at least 8 hours); 1/2 large or 1 small yellow onion, chopped into large chunks; 2 cloves garlic; 1/3 bunch cilantro; 1/3 bunch parsley; 2-3 teaspoons ground cumin; 1/4 teaspoon paprika; 2 tablespoons tahini; 1 tablespoon olive oil; Juice from 1/2 lemon; 1/4 – 1/3 cup chickpea flour (adjust as needed); 1 teaspoon salt; 1/4 teaspoon black pepper; Optional: 1/4 teaspoon cayenne pepper; 1 cup hemp hearts; 2-3 large cloves garlic; Juice from 1 lemon; 1/3 cup plain unsweetened plant milk; 1/2 – 1 teaspoon salt; 2-3 teaspoons dried dill (adjust to taste)

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Introduction

These vegan gluten-free falafels are a delicious and wholesome twist on a traditional Middle Eastern favorite. Packed with fresh herbs and chickpeas, they’re perfect for a healthy snack or a satisfying meal.

A white speckled plate holds about ten golden-brown falafel balls with a rough, crumbly texture, arranged over a bed of fresh dark green parsley and small cucumber pieces. One falafel is cut in half, revealing a soft, pale green inside with chopped herbs. Around the falafel are halved bright red cherry tomatoes and sprinkled bits of parsley. On the left side of the plate, there is a swirl of creamy beige hummus drizzled with olive oil and topped with chopped parsley. In the upper right corner, a white bowl containing extra hummus sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces dry chickpeas (soaked, see notes)
1/2 large or 1 small yellow onion
2 cloves garlic
1/3 bunch cilantro
1/3 bunch parsley
2-3 teaspoons ground cumin
1/4 teaspoon paprika
2 tablespoons tahini
1 tablespoon olive oil
Juice from 1/2 lemon
1/4 – 1/3 cup chickpea flour (see notes)
1 teaspoon salt
1/4 teaspoon black pepper
Optional: 1/4 teaspoon cayenne pepper
1 cup hemp hearts
2-3 large cloves garlic (for sauce)
Juice from 1 lemon (for sauce)
1/3 cup plain unsweetened plant milk (for sauce)
1/2 – 1 teaspoon salt (for sauce)
2-3 teaspoons dried dill (for sauce, adjust to preference)

Instructions

Step 1: Place the dry chickpeas in a large bowl, cover with water, and soak overnight or for at least 8 hours until they are fully rehydrated and plump.
Step 2: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) to prepare for baking the falafel.
Step 3: Chop the onion into large chunks and add it to a food processor along with the 2 cloves of garlic. Pulse a few times until they are broken down into small pieces but not pureed.
Step 4: Drain the soaked chickpeas and add them to the food processor. Pulse several times until they are coarsely broken up but not completely smooth.
Step 5: Add the cilantro, parsley, cumin, paprika, tahini, olive oil, lemon juice, salt, black pepper, cayenne pepper (if using), and hemp hearts to the mixture. Process until everything is well mixed and the mixture turns a vibrant green.
Step 6: Gradually pulse in the chickpea flour, starting with 1/4 cup. Add more only if the mixture is too wet. The consistency should be moist but still easy to form into balls.
Step 7: Scoop the mixture into small balls, about the size of a walnut, and place them on a baking sheet lined with parchment paper.
Step 8: Bake the falafel in the preheated oven for 20-25 minutes, turning halfway through, until they are golden brown and firm on the outside.
Step 9: Meanwhile, prepare the sauce by combining the 2-3 large cloves of garlic, lemon juice, plant milk, salt, and dried dill in a blender or food processor. Blend until smooth and creamy.
Step 10: Serve the falafel warm with the dill sauce and your favorite accompaniments such as pita, fresh vegetables, or a simple salad.

Tips & Variations

Soaking the chickpeas overnight is essential for the right texture—do not use canned chickpeas as they will be too soft.
If you don’t have chickpea flour, you can pulse some of the soaked chickpeas into a coarse powder, but store-bought flour works best.
Add fresh mint along with cilantro and parsley for a bright, fresh flavor.
These falafels can also be fried in a small amount of oil for a crispier exterior if preferred.
Adjust the amount of cayenne pepper to control the spiciness or omit it for a milder taste.

Storage

Store the cooked falafel in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to retain crispiness. The dill sauce can be kept in the fridge for up to one week. For longer storage, falafel balls can be frozen uncooked; thaw before baking.

How to Serve

Two falafel wraps are placed on a stack of soft, light beige pita breads on a white plate sitting on a white marbled texture. Each wrap is open at the top, showing inside layers starting with green spinach leaves at the back, followed by round falafel pieces with a lightly crispy brownish-green crust and a soft green center. Bright red, halved cherry tomatoes and small green cucumber cubes add freshness throughout the wraps. White creamy sauce is drizzled over the falafel and vegetables, creating a contrast against the colors. In the blurry background, there is a white bowl with fresh chopped vegetables and a white plate with hummus and small green pickles. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas instead of dry ones?

It’s best to use dry chickpeas soaked overnight because canned chickpeas are too soft and will make the falafel mushy rather than firm and crispy.

How do I make the falafel gluten-free?

This recipe is naturally gluten-free when using chickpea flour instead of wheat-based flours. Make sure any additional ingredients or sauces you use are also gluten-free.