These crispy and easy to make Homemade Falafel are vegan and gluten-free! They are incredibly simple to make and come together in just minutes!
This recipe is a lifesaver! It is really one of those recipes that I can easily fall back with ingredients we almost always have on hand. The recipe takes 10 minutes from start to finish. No. really. It does! It is absolutely perfect for those times when you are short on time and don’t have time to make a grocery store run.
But we don’t only make it when we are low on options. These homemade falafel are really delicious and I crave them from time to time. They are perfectly crispy on the outside, with a soft, moist center. They have a deliciously fresh herby flavour from the parsley which I love!
The great thing about this recipe is that it really does appeal to the masses. Whether you are vegan or not, who doesn’t enjoy these crispy patties? They are so versatile and can be eaten as is, in a wrap, or even tossed into a salad for a nice protein boost!
In addition, they can easily be made gluten-free by using chickpea flour or gluten-free flour. If you are not serving these to anyone gluten-free you can easily sub in regular flour. No need to go out and buy any new ingredients. Use what you have on hand and keep things easy!
Tips for making your homemade falafel
While this recipe is pretty easy to do, I’ve included a few tips below to ensure your falafel come out perfectly.
- Be careful you do not over process your mixture in your food processor. The goal is to get a smooth but slightly coarse meal texture, not a paste.
- Mix the flour and parsley by hand. While you can also try adding these into your food processor, you run the risk of overmixing. I like seeing larger pieces of parsley in my falafel. If you overprocess it in your processor, the entire mixture may take on a green tinge. No bueno!
- Cook one falafel first to test out your recipe. This can help ensure your oil is not too hot and burns a whole batch. Its also a good way to taste and adjust seasonings if needed.
To serve your falafel, I highly recommend pairing it with a good sauce (although if sauce is not your thing, serve as is)!
You may also like:
- 1 can chickpeas (about 2 cups) drained and rinsed
- 1/2 medium onion roughly chopped
- 1/2 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon baking powder
- 1/4 cup chickpea flour (or regular flour if not gluten-free)
- 1/4 cup parsley finely chopped
- Place chickpeas, onion, salt, cumin, coriander and baking powder in a food processor and process until the mixture resembles a coarse meal.
- Transfer the mixture to a bowl and add the flour and parsley. Mix everything until it is well combined.
- Using a cookie scoop or tablespoon, scoop out a heaping tablespoon of mixture and roll it between your hands to form a ball. Place on a baking sheet and press down slightly. Repeat with the rest of the mixture. It should make about 14 falafel balls.
- Cook the falafel in batches.* To do this, heat a 1/2 inch of oil in a frying pan. Once the oil is heated, carefully place the falafel balls in the pan without overcrowding the pan. Cook for about 1 minute or until the falafel begins to turn a nice golden-brown on the bottom. Flip and repeat on the other side. Remove the falafel and place it on a platter lined with paper towel to absorb the excess oil. Repeat with the remaining falafel.