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Falafel - Gluten Free & Vegan

Falafel – Gluten Free & Vegan

  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 20 min
  • Yield: 4 Servings 1x

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Ingredients

  • 1 15oz can chickpeas, rinsed and drained
  • 1/2 cup onion, diced
  • 6 cloves garlic, minced
  • 1 cup fresh cilantro leaves, tightly-packed
  • 1/3 cup gluten free brown rice flour (or gluten free all-purpose flour)
  • 1/2 lemon, juiced
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon black pepper
  • 5 tbsp olive oil for frying

Instructions

  1. Add all ingredients, except the olive oil, to a food processor.
  2. Pulse until the mixture is smooth. You might have to scrape down the sides in between pulsing.
  3. Transfer the falafel mixture to a bowl and cover. Place in the refrigerator for 1 hour or in the freezer for 15-20 minutes until chilled.
  4. Heat olive oil in a large pan over medium-high heat.
  5. Using a medium sized cookie scoop (about 2 tbsp), scoop the mixture into the pan and press down gently to flatten each falafel disk slightly.
  6. Fry for 3-4 minutes on each side or until both sides are browned and crispy.
  7. Transfer the falafel to a plate lined with paper towels to absorb any extra oil.
  8. Serve on your favorite pita bread, over quinoa, on a salad, or all by it’s self.

To Freeze and Cook Later

  1. Add all ingredients, except the olive oil, to a food processor.
  2. Pulse until the mixture is smooth. You might have to scrape down the sides in between pulsing.
  3. Scoop the falafel mixture into a gallon-sized plastic freezer bag and freeze for up to to three months.
  4. When ready to cook, thaw overnight in refrigerator.
  5. Follow cooking directions above.