Easy Falafel (Gluten-Free)
This gluten-free falafel is packed with herbs and spices, plant-protein, and tons of fiber. Bake it in the oven for a healthier option, or fry it for extra crispiness!
Ingredients
Instructions
Preheat oven to 400°F (205 °C). Drain and rinse your Chickpeas very well with cold water.
Prepare your dough. In a food processor or blender*, add Chickpeas, chopped Onion, all Herbs + Spices, Lemon juice, Tahini, Baking Powder, and Flour. Pulse a few times, scraping down the sides of your appliance as necessary. Your dough should be crumbly and chunky, but should still hold together well. Transfer dough to a bowl.
Roll out falafel balls or patties using about 2 tbsp of dough. If your dough is a bit too wet and sticky, add more flour a tablespoon at a time until it reaches the desired consistency.
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Continue Reading at Daughterofseitan →Chef's Notes
I recommend using a food processor, but I only have a blender and find it helpful to blend the dough in 2 parts. I blend the first half of the ingredients and transfer to a bowl before blending the second half. Then mix everything together with a spoon before forming your falafels.
I recommend using a food processor, but I only have a blender and find it helpful to blend the dough in 2 parts. I blend the first half of the ingredients and transfer to a bowl before blending the second half. Then mix everything together with a spoon before forming your falafels.
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Reviews from the Original Source
Super easy and tasty falafel recipe! I pulsed the ingredients in a food processor, then added a bit more flour to prevent sticking to my fingers when I made the patties. I fried some and baked some. Both turned out beautifully, I think the fried falafel were a bit more tasty and moist, but the baked falafel were also very delicious. I served them in a pita with lettuce, tomato and a cucumber sauce. Will serve the leftover falafel on salad. Quick and easy dinner, will definitely be making this one again and again.
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