Gluten-Free Classic Falafel Balls
Crispy on the outside and tender on the inside, these Gluten-Free Classic Falafel Balls are a delightful twist on the beloved Middle Eastern favorite. Made with protein-packed dried chickpeas, aromatic fresh herbs like parsley and cilantro, and a warm spice blend of cumin and coriander, these falafel balls deliver authentic flavor without the gluten. The addition of gluten-free flour ensures the perfect texture, while a quick fry in vegetable oil achieves their signature golden crunch. Whether served in a gluten-free pita, atop a fresh salad, or as part of a vibrant mezze platter, these falafels shine as a versatile, plant-based dish suitable for any meal. Ready in under an hour (after soaking the chickpeas), this easy recipe is ideal for anyone looking for a healthy, gluten-free take on a classic comfort food. Perfect for lunch, dinner, or meal prep, they’re guaranteed to be a hit with everyone at the table!
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Recipe Information
Ingredients
- 1 cup Dried chickpeas
- 1 medium Onion
- 3 Garlic cloves
- 1 cup Fresh parsley
- 1 cup Fresh cilantro
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Cayenne pepper
- 2 tablespoons Gluten-free flour
- 2 cups Vegetable oil
Instructions
1. Rinse and soak the dried chickpeas in a large bowl with plenty of water for at least 12 hours or overnight. Drain well before using.
2. In a food processor, combine the drained chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, pepper, and cayenne. Process until the mixture is coarse and sticky but not pureed.
3. Transfer the mixture to a bowl and stir in the gluten-free flour. If the mixture is too wet and doesn't hold together, add a bit more flour, 1 tablespoon at a time, as needed.
4. Using your hands or a small cookie scoop, shape the mixture into small balls, about the size of a walnut, and place them on a baking sheet lined with parchment paper.
5. In a deep, heavy-bottomed skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to help maintain the temperature.
6. Gently lower a few falafel balls into the hot oil, being careful not to overcrowd the pan. Fry them for 3-5 minutes, turning occasionally, until they are golden brown and crisp.
7. Use a slotted spoon to transfer the cooked falafel to a plate lined with paper towels to absorb excess oil.
8. Repeat with the remaining falafel balls, keeping the oil temperature consistent.
9. Serve the falafel hot, in gluten-free pitas, on salads, or as a part of a Mediterranean appetizer platter.
Nutrition Facts
Calories |
4513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 433.2 g | 555% | |
| Saturated Fat | 61.3 g | 306% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2917 mg | 127% | |
| Total Carbohydrate | 163.8 g | 60% | |
| Dietary Fiber | 42.0 g | 150% | |
| Total Sugars | 30.1 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 434 mg | 33% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 2786 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
