Gluten-Free Classic Falafel Patty
Crispy on the outside, tender on the inside, these Gluten-Free Classic Falafel Patties are a wholesome twist on the beloved Middle Eastern dish. Made with soaked dried chickpeas, fresh herbs like parsley and cilantro, aromatic garlic, and a vibrant blend of spices including cumin and coriander, this recipe delivers authentic flavors in every bite while remaining entirely gluten-free. Perfectly golden and fried to perfection, these falafel are naturally vegan and can be enjoyed on their own, paired with creamy tahini sauce, or stuffed into gluten-free pita with fresh veggies for a satisfying meal. Easy to make and full of protein, this recipe is ideal for weeknight dinners, meal prep, or as a crowd-pleasing appetizer. Whether you're gluten-free or just a fan of classic falafel, this recipe is a must-try!
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Recipe Information
Ingredients
- 1 cup Dried chickpeas (garbanzo beans)
- 0.5 medium Onion, finely chopped
- 0.5 cup Fresh parsley, chopped
- 0.5 cup Fresh cilantro, chopped
- 4 cloves Garlic cloves, minced
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Salt
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Red pepper flakes (optional)
- 2 tablespoons Chickpea flour (for binding)
- 1 cups Oil for frying (such as vegetable or canola)
Instructions
1. Rinse the dried chickpeas under cold water. Place them in a large bowl and cover with plenty of cold water. Allow them to soak overnight, or for at least 12 hours. Drain and rinse the chickpeas once soaked.
2. In a food processor, combine the soaked chickpeas, chopped onion, parsley, cilantro, garlic, cumin, coriander, black pepper, salt, baking soda, and red pepper flakes (if using). Pulse until the mixture becomes a coarse paste, scraping down the sides as needed. The mixture should be grainy but hold together when pressed.
3. Transfer the falafel mixture to a bowl and stir in the chickpea flour. Cover and refrigerate the mixture for at least 1 hour to allow it to firm up.
4. Once chilled, form the mixture into small patties or balls using your hands, about 2 inches in diameter. If the mixture is too sticky, wet your hands slightly.
5. Heat the oil in a deep pan over medium heat. To test oil readiness, drop a small piece of the falafel mix into the oil; it should sizzle and float to the top.
6. Carefully lower several falafel patties into the hot oil, being careful not to overcrowd the pan. Fry until golden brown and crisp, about 3 to 4 minutes per side. Adjust the heat as necessary to maintain a steady frying temperature.
7. Use a slotted spoon to remove the falafel from the oil and drain on paper towels. Repeat with the remaining patties.
8. Serve warm with your choice of accompaniments such as tahini sauce, hummus, or in a gluten-free pita with lettuce, tomatoes, and cucumbers.
Nutrition Facts
Calories |
2957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.8 g | 325% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3155 mg | 137% | |
| Total Carbohydrate | 157.7 g | 57% | |
| Dietary Fiber | 47.4 g | 169% | |
| Total Sugars | 29.3 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 652 mg | 50% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 3523 mg | 75% | |
*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.
