“Are falafels gluten-free?”
It was a good question. I had no idea. To be honest, falafels were one of those foods I’ve wanted to try for a while but I’ve never gotten while out because I’ve heard conflicting answers on whether it’s gluten-free or not.
Well, sadly they probably aren’t. Most of the recipes I’ve found online use flour as a binder, and if they’re fried in oil that’s also used for chicken fingers or other breaded items that would make them contaminated. The good thing I learned is that they’re incredibly easy to make gluten-free. I was considering making them with chickpea flour for a while and when I heard that reader Carolyn has had success with that, too, I felt good enough to try it out.
All you really need to make these are a food processor and an oven. I didn’t fry them mostly because that’s messy and I don’t like cleaning surfaces, you know? Also, they end up healthier this way—double plus.
I didn’t know what a falafel was supposed to taste like when I first ate a bite so I wasn’t sure how I’d know if it was a “good falafel”. Well, I don’t have anything to compare it to, but I think the fact that I went back to finish it off at 10pm when I’m usually not a savory person at all says something. I started off with this recipe and went from there. I would gladly make these again and maybe finish them off with a little oil in a pan to give them a brown crust.
Gluten-Free Baked Falafel
Prep time: 10 minutes
Cook time: 40 minutes
Ingredients(Makes about 6 falafels):
- 1/2 onion, roughly chopped
- 1 small clove of garlic
- 1 Tablespoon olive oil
- 1 15 oz can chickpeas, drained
- 1 Tablespoon lemon juice
- 2 Tablespoons fresh parsley, chopped
- 2 Tablespoons oregano, chopped
- 1/2 teaspoon salt
- 1 teaspoon coriander
- 3/4 teaspoon cumin
- 2-3 Tablespoons chickpea flour
- Preheat your oven to 350 degrees.
- In a food processor, blend the onion, garlic and olive oil until the garlic and onion are minced.
- Add in the chickpeas and lemon and blend until the chickpeas are pureed.
- Add in the parsley, oregano, salt, cumin, and coriander and continue blending to incorporate them in.
- Add the chickpea flour in a tablespoon at a time until the dough thickens enough that it can be shaped and won’t stick to your hands or a utensil.
- Form 6 or 7 balls of dough and place them on a lined baking tray. You can flatten them into patties if desired.
- Bake for 40 minutes until the outside starts to brown turning them halfway through.
- Remove from the oven and serve hot.
Another good question: Is falafel the singular or the plural? or both?