Introducing delicious homemade Gluten-Free Falafels!
These plant-based, vegan falafels are simple to make and work well for lunch, dinner or as a side. They’re crispy, adaptable and naturally gluten free.
Why you’ll love them:
- Easy to prepare
- Crispy texture
- Great flavour
- Customisable spices
- Gluten free & vegan
This recipe uses 11 simple, supermarket-friendly ingredients and only a few straightforward steps. Combining chickpeas and black beans boosts the plant-based protein content while keeping the texture satisfying.
One of the best things about making falafels at home is adjusting the flavours to your taste. This version is fairly mild to suit most palates, but you can easily increase the spices if you prefer more heat.
These falafels are ideal on their own, in a salad, or as part of a BBQ or tapas-style spread.
I prefer to bake mine for a lighter option, but frying will give a crispier result if you like them extra crunchy.
IF YOU TRY THESE GLUTEN FREE FALAFELS, LET ME KNOW!
Leave a comment, rate the recipe and tag me on Instagram @healthylivingjames using #healthylivingjames. I love seeing your recreations!
I like to serve these inside sliced gluten-free pitta with crisp lettuce, chopped tomatoes and a dollop of vegan tzatziki for a fresh, satisfying meal.
Give them a try — I can’t wait to hear what you think!
Save this recipe to Pinterest so you can come back to it later.
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Gluten Free Falafels
Delicious gluten free & vegan falafels using 11 simple ingredients.
By: James Wythe
Prep time: 5 minutes • Cook time: 25 minutes • Cooling time: 10 minutes • Total time: 40 minutes • Servings: 16 falafels
Ingredients
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- 1 heaped tsp ground coriander
- 1 heaped tsp paprika
- ½ tsp chilli flakes (optional)
- 1 x 400g can black beans, drained and rinsed
- 1 x 400g can chickpeas, drained and rinsed
- Juice of 1 lime
- Handful fresh parsley
- ⅓ cup chickpea flour (gram/besan flour; other flours may work)
- 1 tbsp tomato puree
Instructions
- Heat a pan with a drizzle of olive oil.
- Add the finely chopped red onion and crushed garlic, cooking for about a minute until the onion softens.
- Add the chickpeas, black beans, ground coriander, paprika, chilli flakes (if using), and a pinch of salt and pepper. Fry together for 5 minutes so flavors meld.
- Transfer the mixture to a food processor along with the lime juice, chickpea flour, parsley and tomato puree. Blitz until you reach a slightly chunky consistency — avoid blending completely smooth. Stop and scrape down the sides as needed to get an even texture.
- Allow the mixture to cool for 5–10 minutes so it firms slightly.
- Preheat your oven to 200°C and place a baking tray inside to warm.
- Shape the cooled mixture into roughly 16 small balls.
- Remove the hot tray from the oven, drizzle with a little olive oil and arrange the falafel balls evenly on the tray. Bake for 10 minutes, then turn each falafel and bake for a further 10 minutes until golden.
- If you prefer extra crispiness, deep-fry the falafels in hot oil for a couple of minutes until golden instead of baking.
Notes
Serve inside a gluten-free pitta with vegan tzatziki and salad for a delicious meal.
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