Introduction: This gluten-free vegan falafel recipe is a healthy, flavorful twist on the classic Middle Eastern dish. Made with chickpeas, fresh herbs, and a blend of aromatic spices, these crispy, golden-brown falafel are perfectly light and fluffy on the inside. They’re naturally gluten-free, dairy-free, and packed with protein and fiber, making them a satisfying meal or snack. Serve with tahini sauce, a fresh salad, or in a pita for a delicious and nutritious treat!

Ingredients:

For the Falafel:

  • 1 ½ cups canned or cooked chickpeas (or 1 can, drained and rinsed)
  • 1 small onion, roughly chopped
  • 2 cloves garlic, minced
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh cilantro, chopped
  • 1 tablespoon ground flaxseed (for binding, or use chickpea flour as an alternative)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • 1 teaspoon ground paprika (smoked paprika for a deeper flavor)
  • Salt and black pepper, to taste
  • 2-3 tablespoons gluten-free flour (rice flour, chickpea flour, or a gluten-free all-purpose flour blend)
  • 1 tablespoon lemon juice
  • 1-2 tablespoons olive oil (for frying or baking)
  • ½ teaspoon baking soda (optional, for fluffier texture)

For the Tahini Sauce (optional):

  • ¼ cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon maple syrup or agave syrup
  • 2-3 tablespoons water (to thin)
  • Pinch of salt

Instructions:

Step 1: Prepare the Falafel Mixture

  1. Process the Chickpeas:
    • In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, ground flaxseed, cumin, coriander, turmeric, paprika, salt, and pepper. Pulse until the mixture becomes coarse, but not a paste. You should be able to shape it into balls, but it should still have some texture.
  2. Add Flour and Baking Soda:
    • Add the gluten-free flour and baking soda (if using) to the mixture. Pulse again until the ingredients are well incorporated. The dough should be thick and hold its shape when you form it into balls. If it’s too wet, add a little more flour; if it’s too dry, add a small splash of water.
  3. Chill the Mixture:
    • Transfer the falafel mixture into a bowl, cover, and refrigerate for at least 30 minutes. This will help the falafel hold together better when cooking.

Step 2: Shape the Falafel

  1. Shape into Balls or Patties:
    • Once chilled, use your hands to form the falafel mixture into small balls or patties, about 1 ½ to 2 inches in diameter. You can use a spoon to scoop out the mixture and roll it between your palms, or use a falafel scoop or ice cream scoop to keep them uniform.

Step 3: Cook the Falafel

Option 1: Pan-Fry (Traditional)

  1. Heat Oil:
    • In a large skillet, heat about 2 tablespoons of olive oil over medium heat. Once hot, add the falafel balls, being careful not to overcrowd the pan.
  2. Fry the Falafel:
    • Fry the falafel for about 3-4 minutes on each side, or until golden brown and crispy. Use a slotted spoon to remove them from the oil and drain on a paper towel-lined plate.

Option 2: Bake (Healthier Option)

  1. Preheat Oven:
    • Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Bake the Falafel:
    • Place the falafel balls on the baking sheet and lightly drizzle them with olive oil or spray with cooking spray. Bake for 20-25 minutes, flipping halfway through, until they are golden and crispy.

Step 4: Prepare the Tahini Sauce (Optional)

  1. Mix the Sauce:
    • In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup, and a pinch of salt. Add water, 1 tablespoon at a time, until you reach your desired consistency. It should be smooth and pourable.

Step 5: Serve

  1. Serve the Falafel:
    • Serve the falafel warm with a drizzle of tahini sauce, alongside a fresh salad, pita bread, or in a wrap with veggies like cucumbers, tomatoes, and lettuce.

Tips and Variations:

  1. Flavors: Feel free to adjust the spices to your liking—add more cumin for an earthier taste or chili powder for heat.
  2. Herb Variations: If you don’t have fresh parsley or cilantro, you can use dried herbs, but fresh herbs give the best flavor.
  3. Storage: Store cooked falafel in an airtight container in the fridge for up to 3 days, or freeze them for up to 3 months. Reheat in the oven or on the stovetop for the best texture.

Nutritional Information (Per Falafel, Approx. 12 Servings):

  • Calories: 90
  • Carbohydrates: 12g
  • Fiber: 3g
  • Sugars: 2g
  • Protein: 4g
  • Fat: 3g
  • Saturated Fat: 0.5g

WW SmartPoints (Per Falafel):

Each falafel has approximately 2 SmartPoints on the Weight Watchers program, depending on the specific ingredients used.

This gluten-free vegan falafel recipe is a satisfying, protein-packed dish with loads of flavor. Whether you’re serving them as a main course, snack, or appetizer, these falafel are guaranteed to impress. Enjoy them with your favorite dipping sauce or wrapped in a pita for a tasty and healthy meal!