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Easy Gluten-Free Falafel Recipe

Falafel is a popular Middle Eastern dish made from ground chickpeas or fava beans, seasoned with a variety of herbs and spices, and then formed into balls or patties before being fried or baked. A staple in vegetarian and vegan diets, falafel is not only delicious but also packed with protein and fibre. This easy gluten-free falafel recipe will have you indulging in these flavourful bites in no time!

Ingredients

To make approximately 20 small falafel, you will need the following ingredients:

• 250g dried chickpeas (soaked in water overnight)
• 1 small onion, roughly chopped
• 2-3 cloves garlic, minced
• 1 handful fresh parsley, chopped
• 1 handful fresh coriander (cilantro), chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon paprika
• ½ teaspoon baking powder
• Salt and pepper, to taste
• 2-3 tablespoons gluten-free flour (rice or chickpea flour works well for binding)
• Oil for frying or baking

Instructions

1. Prepare the Chickpeas:
   Start by draining and rinsing the soaked chickpeas. It’s essential to use dried chickpeas rather than canned, as canned varieties can be too soft and result in a mushy falafel.

2. Blend the Mixture:
   In a food processor, combine the drained chickpeas, chopped onion, minced garlic, parsley, coriander, cumin, ground coriander, paprika, baking powder, salt, and pepper. Pulse until the mixture is coarsely blended but not pureed – you want some texture.

3. Adjust the Texture:
   Scrape down the sides of the processor and add the gluten-free flour. Pulse again until the mixture holds together when you squeeze it in your hand. If it’s too crumbly, add a splash of water; if too wet, add a bit more flour.

4. Chill the Mixture:
   Transfer the falafel mixture to a bowl, cover it, and refrigerate for at least 30 minutes. This helps to firm up the mixture, making it easier to shape.

5. Shape the Falafel:
   Once chilled, use your hands to form small balls (about the size of a golf ball) or patties, depending on your preference. The mixture should yield around 20 pieces.

6. Cook the Falafel:

   • For Frying: Fill a frying pan with oil to a depth of about 2.5cm and heat over medium-high heat. Once hot, carefully add the falafel in batches (do not overcrowd the pan) and fry for about 4-5 minutes on each side until golden brown and crispy. Allow them to drain on kitchen paper.
   • For Baking: Preheat your oven to 200°C (180°C fan). Place the falafel on a baking tray lined with parchment paper, brush them lightly with oil, and bake for 20-25 minutes, flipping halfway through for even browning.
7. Serve:
   Once cooked, serve your falafel warm in pita bread with fresh salad and tahini sauce, or enjoy them on their own with a side of hummus. They also make a fantastic addition to wraps, buddha bowls, or as part of a mezze platter.

Tips for Perfect Falafel

• Soaking Chickpeas: Remember to soak the chickpeas overnight! This step is crucial for the right texture.
• Herb Variations: Feel free to experiment with herbs such as mint or dill for a unique twist.
• Oven vs. Frying: While frying gives you that classic crispy exterior, baked falafel are a healthier alternative that still pack a punch in terms of flavour.
• Make Ahead: The falafel mixture can be prepared in advance and stored in the fridge for up to two days, or frozen for later use.

Enjoy this easy gluten-free falafel recipe, and treat yourself to a tasty, hearty meal that celebrates vibrant flavours and wholesome ingredients. Happy cooking!