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Vegan Gluten-Free Falafel Recipe

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★★★★★

4.8 from 61 reviews

This Vegan Gluten-Free Falafel recipe offers a flavorful and healthy twist on the traditional Middle Eastern favorite. Made from soaked chickpeas, fresh herbs, and a blend of spices, these falafels are baked to perfection for a crispy outside and tender inside without any frying. Perfect as a plant-based gluten-free snack or meal component, they deliver rich protein and vibrant flavors while being easy to prepare in your oven.

Ingredients

Scale

Falafel Mixture

  • 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

Optional Hemp Heart Sauce

  • 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)

Instructions

  1. Soak Chickpeas: Cover your dry chickpeas with water and soak overnight or for at least 8 hours until they are fully rehydrated and soft enough to process.
  2. Preheat Oven: Set your oven to 400°F (200°C) to prepare for baking the falafel balls.
  3. Prepare Onion and Garlic: Chop the onion into large chunks and add it to a food processor along with 2 cloves of garlic.
  4. Pulse Onion and Garlic: Pulse several times until the onion and garlic are broken into small pieces but not pureed, maintaining some texture.
  5. Add Chickpeas: Add the soaked chickpeas to the food processor and pulse a few more times until they are broken up but not completely smooth.
  6. Add Remaining Ingredients (except flour): Include cilantro, parsley, ground cumin, paprika, tahini, olive oil, lemon juice, salt, black pepper, and cayenne pepper if using. Process until the mixture is well combined and takes on a green hue from the herbs.
  7. Incorporate Chickpea Flour: Add chickpea flour gradually, starting with 1/4 cup, pulsing to combine. Add more flour if the mixture is too wet but avoid drying it out; the mixture should be moist but workable.
  8. Scoop and Shape Balls: Using a spoon or your hands, scoop the mixture and shape into balls or small patties suitable for baking.
  9. Bake Falafel: Place the falafel balls on a baking sheet lined with parchment paper or lightly greased. Bake at 400°F for 20-25 minutes, flipping halfway through to ensure even browning and crispiness.
  10. Optional Sauce Preparation: Blend hemp hearts, 2-3 garlic cloves, lemon juice, plant milk, salt, and dill until smooth to create a flavorful and creamy dipping sauce for the falafel.
  11. Serve: Enjoy the baked falafel warm with your preferred accompaniments like vegan tahini sauce, hummus, or inside gluten-free pita bread with fresh veggies.

Notes

  • Soaking chickpeas is essential; do not use canned chickpeas for this recipe as they are too soft and will not hold form.
  • Adjust chickpea flour amount to achieve a batter that is moist yet firm enough to shape — too much flour will dry out the falafel.
  • Baking falafel instead of frying makes this recipe healthier and easier to prepare.
  • The optional hemp heart sauce adds a protein boost and a fresh flavor pairing, but falafel is delicious on its own as well.
  • If you prefer a crispier texture, you can lightly spray or brush falafel balls with olive oil before baking.

Keywords: vegan falafel, gluten free falafel, baked falafel, healthy falafel, plant-based snack, Middle Eastern falafel

Find it online: https://amayaharis.com/vegan-gluten-free-falafel-recipe/