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Introducing these delicious homemade Gluten-Free Falafels!
They’re totally plant-based/vegan, incredibly simple to make and great for lunch, dinner or even as a side dish.
You’re going to absolutely love these Falafels as they’re:
- Very Easy
- Crispy
- Delicious
- Adaptable
- Gluten free & Vegan
Using these simple ingredients you can get from most supermarkets
This simple gluten free & vegan falafel recipe requires just 11 healthy ingredients and just a few simple steps.
These healthy falafels use a combination of chickpeas and black beans meaning they contain a decent amount of plant-based protein.
The great thing about making your own falafels is that you can play around with the flavours and spice quantities.
I have made these fairly mild to appeal to all but by all means up the spices if you like food spicy!
These tasty gluten free falafels are perfect for lunch, dinner or even as a side dish to a BBQ or tapas style party.
I prefer baking mine, as it’s a little healthier than frying.
However, if you prefer your falafels a little more crispy then you can always fry them in oil till golden.
IF YOU TRY THESE GLUTEN FREE FALAFELS LET ME KNOW!
Leave a comment, rate it and don’t forget to tag me on Instagram @healthylivingjames using #healthylivingjames . I absolutely love seeing and sharing your recreations!
For example I personally love to serve mine up inside sliced gluten free pitta breads with crispy lettuce, chopped tomatoes and a dollop of my homemade vegan Tatziki
Give them a try, I can’t wait to hear what you think!
On Pinterest? Why not save this photo below or any of your favourite photos to your boards so you can come back and try it at another time!
Gluten Free Falafels
Ingredients
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- 1 heaped tsp ground coriander
- 1 heaped tsp paprika
- ½ tsp chilli flakes
- 1 400g can black beans, drained and rinsed
- 1 400g can chickpeas, drained and rinsed
- 1 juice of lime
- handful fresh parsley
- ⅓ cup chickpea flour, (AKA gram or besan flour) other flour should work
- 1 tbsp tomato puree
Instructions
- Firstly heat a pan with a drizzle of olive oil
- Meanwhile finely chop the red onion adding to the pan along with the crushed garlic and cook for a minute until softening
- Now add the chickpeas, black beans, spices along with a pinch of salt and pepper and fry together for 5 minutes
- Pour the ingredients into a food processor along with the lime juice, flour, parsley and tomato puree and blitz. You're looking for a slightly chunky consistency so don't completely blend until smooth (you may need to stop and press in the sides of the mix to create an even consistency)
- Allow the mix to cool for 5 to 10 minutes
- Meanwhile turn on your oven placing a baking tray inside to warm up at 200C
- Once the mix has cooled a little shape into small balls, I aim for roughly about 16 balls
- Remove the tray from the oven, drizzle over a layer of olive oil onto the tray and evenly place the falafel balls. Place in the oven for 10 minutes before turning to cook on the other side for 10 minutes
- If you would prefer to fry the falafels to make them even crispier then simply add oil to a deep pot and fry for a couple minutes until golden
Notes
Make sure to follow me on Instagram @healthylivingjames Facebook @healthylivingjames Twitter @healthylivingJW or Pinterest @healthylivingjw for daily allergy free food inspiration.
I made these, managed 20 balls so slightly smaller but they went down really well with the family.
Made this with violife feta cheese salad, bosh red lentil hummus and pita breads
Really yummy and left overs for tomorrow lunch