When you order falafel from a restaurant or street food stall, it’s hard to know what’s in it and what it’s fried in. Now, don’t get me wrong, I love a good, fried falafel pita (like this one I ate in Paris). But, when possible, I also like to be in control of the ingredients going into my food.
With this recipe, you’re in the driver’s seat. Use the herbs, spices and flour you want. And, bonus (!): there is no frying required.
Gluten-Free, Vegan Baked Falafel Recipe
makes 10-12 falafel rounds
- 1/2 cup fresh parsley, chopped (alternative: cilantro, scallions)
- 1/2 cup onion, chopped (about 1/2 medium onion)
- 3 garlic cloves
- 1 1/2 cups dry chickpeas, soaked overnight (or for 3-4 hours)
- 1 Tbsp ground flaxseed + 1 Tbsp arrowroot flour/starch (or 2 Tbsp gluten-free flour)
- 2 tsp sea salt
- 1 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- Pinch of cayenne pepper (optional)
- Preheat the oven to 375°F.
- Add the herbs, onion and garlic to a food processor or blender to chop. Then, add the chickpeas and pulse.
- To the processor or blender, add the rest of the ingredients and pulse until well-combined.
- Line a baking sheet with parchment paper. Take a spoonful of your falafel mix, roll it between your hands to make it more compact, then place it on the baking sheet. Press down to make it saucer-shaped. Continue with the rest of the falafel mix.
- Bake for 30 minutes, flipping halfway. Add 5-10 more minutes if they aren’t crispy on the outside.
Serve atop a salad or in a pita. Enjoy with a lemony tahini dressing or my parsley pesto.