This Vegan Gluten Free falafel recipe is so delicious & easy to make. This is your step-by-step guide to make the perfect falafel! Pop it into a pita bread, have it on an open salad, enjoy it with creamy sweet potato mash or role it up into a wrap. The options and variations are endless.
- 500g dry chickpeas
- 45ml chickpea flour
- 2 level tsp salt
- 1/2 tsp black pepper
- 2 tsp cumin spice
- 2 tsp ground coriander
- 1 small onion, finely chopped
- 1/4 cup chopped fresh parsley or coriander (or both!)
- 3-5 cloves garlic
- 1/2 tsp dried chilies or 1 fresh chili (depending on how spicy you like it)
- Vegetable oil for frying – grapeseed, sunflower, coconut, canola, and peanut oils all work well
- Soak the chickpeas overnight in 1 liter of water. They will become crunchy soft and double in size. You must start with dry, do NOT substitute canned, they will not work!
- Drain the chickpeas well and place into a food processor. Add ALL the remaining ingredients (Except the cooking oil) and blend together until a rough texture is formed that looks similar to couscous. It must not be too smooth. Test the mixture by trying to press into a ball. If it falls apart too easily, blend it more.
- Pour into a bowl and remove any large chickpea chunks that the processor missed.
- Cover the bowl with plastic wrap and refrigerate for 1-2 hours.
- Fill a small pot with vegetable oil to a depth of about 5cm. I prefer to use cooking oil with a high smoke point, like grapeseed. SLOWLY bring the oil up to heat. Form falafel mixture into round balls or patties using wet hands or a falafel scoop. It’s about the sizeof a gold ball. The balls will stick together loosely at first, but will bind nicely once they begin to fry.
- If the balls won’t hold together, place the mixture back in the processor again and continue processing to make it more paste-like. Keep in mind that the balls will be delicate at first; if you can get them into the hot oil, they will bind together and stick. If they still won’t hold together, you can try adding 2-3 tbsp of extra flour or chickpea flour to the mixture. This should fix any issues you are having.
- When the oil is nice and hot, fry the falafels in batches of 5-6 at a time till golden brown on both sides. Once they are golden brown, remove them from the oil using a slotted spoon and drain on paper towels.
I like to have mine with a variety of fresh salad veg in a pita bread and finished off with my Vegan Tahini Mayo……HEAVEN!!!
Now remember, these can be baked in an air-fryer or in the oven (oven does not goes as crispy though). Other alternative would be to flatten them slightly and fry them on a non stick griddle with a liiiiitle bit of coconut oil.
Troubleshooting: If your falafel is too hard/too crunchy on the outside, there are two possible reasons– 1) you didn’t process the mixture enough– return the chickpea mixture to the processor to make it more paste-like. 2) the chickpeas you used were old. Try buying a fresher batch of dried chickpeas next time.
If you are just starting out on your veggie journey and don’t know where to start, what to eat or how to prepare food that tastes good and is easy, then have a look at my FRESH e-cookbook: Vegan & Vegetarian inspired recipes with a HEALTHY WEIGHT LOSS EATING GUIDE to go with it. CLICK HERE to find out more.