Gluten-Free Crispy Homemade Falafels
Discover the ultimate recipe for **Gluten-Free Crispy Homemade Falafels**—a healthier, delicious twist on the classic Middle Eastern favorite! These falafels are made from scratch using nutrient-packed dried chickpeas, fresh herbs like parsley and cilantro, and a fragrant blend of cumin and coriander for authentic flavor. Perfectly crispy on the outside yet wonderfully tender on the inside, this gluten-free and vegetarian staple is bound to impress. No canned shortcuts here—the overnight soaking and quick food processor pulse ensure the perfect texture and consistency. Whether served hot with your favorite dipping sauce, tucked into a wrap, or paired with a fresh salad, these falafels will easily become a go-to for a satisfying, crowd-pleasing meal! Ideal for anyone seeking wholesome, gluten-free recipes with bold, vibrant flavors.
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Recipe Information
Ingredients
- 1 cup Dried chickpeas
- 0.5 cup Onion, chopped
- 0.5 cup Fresh parsley, chopped
- 0.5 cup Fresh cilantro, chopped
- 3 cloves Garlic cloves, minced
- 2 teaspoons Ground cumin
- 1 teaspoon Ground coriander
- 1.5 teaspoons Salt
- 1 teaspoon Baking powder
- 2 tablespoons Chickpea (gram) flour
- 2 cups Vegetable oil for frying
Instructions
Place the dried chickpeas in a bowl and cover with plenty of water. Soak overnight, or at least 12 hours, until they have doubled in size.
Drain and rinse the soaked chickpeas, then add them to a food processor.
Add the chopped onion, parsley, cilantro, and minced garlic to the food processor.
Add the ground cumin, ground coriander, and salt.
Pulse the mixture until it resembles the texture of coarse sand. Do not over-process or puree the mixture.
Transfer the mixture to a bowl and stir in the baking powder and chickpea flour. Mix until everything is well incorporated.
Cover the bowl and refrigerate the mixture for at least 1 hour to help the batter hold together.
Once chilled, form the mixture into small balls or patties using your hands or a tablespoon.
Heat the vegetable oil in a deep pan or skillet to 350°F (175°C).
Carefully drop the falafel balls into the hot oil in batches, being careful not to overcrowd the pan.
Fry for 3-4 minutes on each side, or until golden brown and crispy.
Remove the falafel with a slotted spoon and drain on paper towels.
Serve hot with your choice of dipping sauce, in a salad, or in a gluten-free wrap.
Nutrition Facts
Calories |
4980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 489.7 g | 628% | |
| Saturated Fat | 69.2 g | 346% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4152 mg | 181% | |
| Total Carbohydrate | 158.8 g | 58% | |
| Dietary Fiber | 46.3 g | 165% | |
| Total Sugars | 30.0 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 632 mg | 49% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 3488 mg | 74% | |
*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.
