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This Falafel recipe is easy, gluten-free, and naturally vegan! It’s packed with fresh herbs and flavor and you can prepare it in the oven, on the stovetop, or with an air fryer!
I had never made traditional Falafel before my recent trip toIsrael, but once I had a bite of that crispy goodness, Iknew I had to re-create it for the blog.
I must say, I am pretty dang proud of this recipe! After doing my own taste-testing abroad plus some of my own internet research, I’ve learned a few things about Falafel:
It should be made with dried andsoaked chickpeas, not canned. Otherwise, it will be too mushy.
The best Falafel should be green on the inside. (This is somewhat up for debate, but I agree with this sentiment).
Traditional Falafel is deep-fried, which somehow absorbsless oil than pan frying?!
Not sure how I feel about that last one, but apparently it’s the truth! Either way, I asked you all on Instagram how you would like to prepare yourFalafel, and the majority of you voted for a Baked Recipe. I did provide several different options in the recipe instructions though, so you can do whatever you’d decide! My favorite version of preparation was with my Air Fryer. It made the mostgolden-brown andcrispy Falafel exterior while keeping aflavorful greenandfluffy interior. WIN!
Regardless of how you prepare it, I do hope you enjoy this recipe. One thing that I love about Middle Eastern cuisine is how recipe ingredients are so simple (and affordable!), but everything is stillpacked with flavor. And this Falafel Recipe is certainly no exception to that rule!
A Few Final Thoughts:
Traditional Falafel is usually made with flour, to help the mixture bind together. However, I wanted to keep things Gluten-Free, so I used Chickpea Flour instead and it worked out perfectly!
This recipe does make quite alot of Falafel. If you’re putting in the effort to make it, I think it’s worth it to go big or go home. Ha. It does keep well in the fridge, but you can also cut the recipe in half.
You can serve this Falafel however you’d like! I enjoy it dipped in either homemadeHummus or a creamy Tahini Sauce, but you can also put it in wraps, on top of salads, etc.
If you’re looking for more Middle-Eastern Inspired recipes, you’ll also love this Quinoa Tabbouleh and this Fattoush Salad with Creamy Sumac Dressing!
Finally, if you make this recipe and decide to share it onFacebook orInstagram, don’t forget to tag me@FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
This Falafel recipe is easy, gluten-free, and naturally vegan! It’s packed with fresh herbs and flavor and you can prepare it in the oven, on the stovetop, or with an air fryer!
Preheat your oven to 400F, if you are using it. Place the Soaked Chickpeas, roughly chopped Onion, and Garlic into a large Food Processor. Process until the mixture is finely chopped, but not mush.
Next, add in the fresh Herbs, dried Spices, and Lemon Juice. Process again until well incorporated — the mixture should turn a bright green color.
Finally, add the Chickpea Flour and Tahini to the Food Processor, and pulse until well combined.
Transfer the Falafel mixture to a large bowl, and use your hands to form round balls using ~2 tbsp of the mixture.
To bake…
In the Oven:Bake at 400F for 18 minutes, flip, then bake for another 15-18 minutes.
In the Air Fryer: (recommended)Bake at 350F for 20 minutes. For extra crispy Falafel, spray the balls with some oil or a nonstick cooking spray before baking.
On the Stovetop:add 1 tbsp of heat-safe oil to the pan for every 5 Falafel balls. Pan-fry over medium heat, rotating the balls every 2 or so minutes, to brown all sides. This process took about 20 minutes for me.
Serve as desired. The Falafel will dry out slightly in the fridge, but will keep well in a sealed container for up to 5 days.
Notes
To soak your Chickpeas, simply place them in a large bowl and cover them with water for 12-24 hours at room temperature. Keep in mind that they will expand with time, so make sure you add enough water!
I have not tested this recipe with any other regular or GF flours, but I imagine you could substitute any grain-based flour for the Chickpea Flour successfully.
Want to save this Falafel Recipe for later? Pin the recipe to your Pinterest boards:
Turns out that dried chickpeas are essential to good falafel. See, canned chickpeas have already been cooked. Starch molecules within them have already burst and released their sticky contents, much of which get washed away in the cooking liquid, leaving the remaining chickpeas with very little clinging power.
Form the falafel balls gently, and if your mixture isn't holding together, pulse it a bit more in the food processor until it sticks together. If it's still too crumbly, pop it in the fridge to chill for 30 minutes before shaping and baking the patties.
Traditionally, homemade falafel is made from a mixture of ground chickpeas and or fava beans, herbs, spices, baking soda, onions and garlic. These ingredients are naturally gluten-free, making falafel an excellent option for individuals avoiding gluten.
I recommend olive oil, canola oil or avocado oil. Ground flaxseed. This is the binding agent in this vegan falafel recipe. You can substitute 1 egg for the 2 Tablespoons ground flaxseed.
Green lentils may be the best replacement for chickpeas in falafel as they maintain a great firm texture. Mung beans, quinoa, and almond flour also have textures that can lend well to the soft-but-not-soggy texture of the inside of falafel.
Simply mix until you have a paste-like consistency but it does not need to be perfectly smooth. A few rough bits are completely fine. If the mixture is too wet, the falafel has a tendency to fall apart when being fried so please pat dry the ingredients before using them.
*The key to making falafel that doesn't fall apart is to use soaked chickpeas, not cooked chickpeas and therefore not canned chickpeas. For best results, follow the instructions below for how to soak dried chickpeas.
- Baking powder: this is what gives falafel an airy, fluffy texture (many recipes skip this, causing the falafel to come out too dense.) - Sesame seeds: these are optional here, but I do like the added nuttiness.
Your average store bought and restaurant falafel has both chickpea wheat flour in it, which makes it not gluten-free. The best bet is to make your own gluten-free falafel, and this recipe from Joy Food Sunshine fits the bill nicely.
Falafel: Deep-fried, ball-shaped fritters made from chickpeas and fresh herbs: ✓ Traditionally made with gluten free ingredients, but ask if there is any wheat flour in the falafel mix. Ensure oil isn't used to fry any gluten-containing foods like pita.
Made from ground fava beans and chickpeas, Trader Joe's Falafel Mix is naturally gluten-free and a tasty source of plant protein. It's also loaded with flavorful spices like garlic, cumin, and coriander.
“Where the traditional falafel is the basic fried falafel comprising a mix of chickpeas, onions, garlic, herbs and spices, baked falafels are made using fresh herbs in the chickpea mixture,” says Chef Sati from Ophelia. Spraying baked falafels with olive oil before baking makes them crispy.
A binding ingredient can help keep it together, especially if you are using canned beans instead of dried. And the perfect binding ingredient for falafel is flour. Nothing fancy, just plain all-purpose flour. Add a few tablespoons at a time to your mixture, until you can press it easily into balls or patties.
Falafel have to be crispy on the outside yet soft and fluffy in the inside. They have to have enough fresh herbs and onion. Too much onion and your falafel will have a bad after taste. Too little and they won't be as moist and fluffy as they should be.
The only difference is that canned chickpeas tend to be moist and hold extra liquid. This can make your hummus runnier than if you used dried chickpeas soaked overnight. Go ahead and try making hummus with canned chickpeas - it should still be delicious!
They are the basis for foods like hummus and falafel and, while it is convenient to use canned chickpeas, dried chickpeas really are a better option. Dried chickpeas are much more economical and they tend to have a more natural flavor because they aren't soaked in preservatives.
Canned chickpeas are pre-cooked chickpeas. You can eat canned chickpeas straight out of the can! (Just be sure to rinse them off before chowing down to wash out excess sodium) Otherwise, you can roast them or turn them into any number of delicious dishes, like these here.
Introduction: My name is Errol Quitzon, I am a fair, cute, fancy, clean, attractive, sparkling, kind person who loves writing and wants to share my knowledge and understanding with you.
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