The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Why You’ll Love this Crispy Gluten-Free Falafel
Whether you’re gluten-free by choice or necessity, these falafel deliver all the crispy, herby goodness you’re craving without a single grain of wheat in sight.
I’m talking golden-brown exteriors that give way to tender, flavorful centers packed with fresh parsley and cilantro.
The secret? Starting with dried chickpeas instead of canned — they hold together beautifully without turning mushy.
Plus, this recipe feeds a crowd with 18-20 pieces, so you’ll have plenty for dinner and leftovers.
No weird aftertaste, no crumbly disasters. Just perfectly spiced, authentically delicious falafel that happens to be gluten-free.
Ingredients for Crispy Gluten-Free Falafel
Getting great falafel starts with the right lineup of ingredients, and the good news is this list is pretty straightforward. Most of these items are probably hanging out in your pantry already, with the fresh herbs being the main shopping list additions. The star player here is definitely those dried chickpeas — they’re what give us that perfect texture we’re after.
Ingredients:
- 1 lb (450g) dried chickpeas, soaked overnight
- ½ tsp (2g) baking soda
- 1 small yellow onion, quartered
- 6 cloves garlic
- ½ tsp (2g) black pepper
- 2 tsp (10g) kosher salt
- 2 tbsp (18g) gluten-free flour blend
- 1½ cups (200g) fresh parsley leaves
- 1 cup (40g) fresh cilantro leaves
- 1 tbsp (14g) extra virgin olive oil
- Neutral oil for frying
A few things worth mentioning: that overnight soak for the chickpeas is non-negotiable, so plan ahead. For the gluten-free flour blend, any store-bought mix works fine — I like the ones with rice flour as the base. Don’t skimp on the fresh herbs; they’re doing serious flavor heavy lifting here. And when it comes to frying oil, go with something neutral like vegetable or canola oil that won’t compete with all those beautiful herb flavors. You’ll want enough oil to get a good deep fry going, so grab a decent-sized bottle.
How to Make this Crispy Gluten-Free Falafel
The magic happens pretty quickly once you’ve got everything prepped. Start by draining and rinsing those soaked chickpeas — they should feel plump and soft on the outside but still have some bite. Toss them into your food processor along with the ½ tsp (2g) baking soda, 1 small quartered yellow onion, 6 cloves garlic, ½ tsp (2g) black pepper, and 2 tsp (10g) kosher salt.
Pulse everything together until it looks like coarse breadcrumbs — you want texture here, not hummus. I always do this in short bursts because it’s way too easy to over-blend and end up with paste.
Next comes the green stuff that makes falafel so ridiculously good. Add 1½ cups (200g) fresh parsley leaves and 1 cup (40g) fresh cilantro leaves to the mix, along with 2 tbsp (18g) gluten-free flour blend and 1 tbsp (14g) extra virgin olive oil.
Pulse again until the herbs are chopped and everything holds together when you squeeze a handful. The mixture should be cohesive enough to form balls but still look pretty chunky.
Now for the fun part: roll the mixture into walnut-sized balls with slightly damp hands — this prevents major sticking.
Heat your neutral oil to about 350°F (175°C) in a heavy pot or deep skillet. You want enough oil so the falafel can swim around freely, maybe 2-3 inches deep.
Fry them in batches so you don’t overcrowd the pan, turning occasionally until they’re golden brown and crispy all over — usually takes about 3-4 minutes per batch. They’ll sizzle like crazy when they hit that hot oil, which is exactly what we want.
Scoop them out with a slotted spoon and let them drain on paper towels for just a minute before serving. If you’re planning to make gluten-free bread to serve alongside your falafel, a gluten free bread maker can help you achieve perfectly textured loaves at home.
Substitutions & Variations
One of my favorite things about this falafel recipe is how flexible it becomes once you understand the basic ratios.
Don’t have cilantro? Double the parsley instead. Want more heat? Add a minced jalapeño or pinch of cayenne with the garlic.
I sometimes swap in fresh dill or mint for a completely different flavor profile. The gluten-free flour blend can be replaced with chickpea flour, though you might need slightly less.
Baked version? Shape them, brush with olive oil, and bake at 375°F for about 25 minutes, flipping halfway through.
What to Serve with Crispy Gluten-Free Falafel
While these crispy falafel are absolutely delicious on their own, they really shine when paired with the right accompaniments.
I love stuffing them into warm pita pockets with creamy tahini sauce, crisp lettuce, and diced tomatoes. They’re also fantastic over a fresh Mediterranean salad with cucumbers, red onion, and a lemony vinaigrette.
For a heartier meal, serve them alongside hummus, baba ganoush, and some pickled vegetables. The contrast of textures and flavors makes every bite interesting.
Don’t forget the hot sauce if you like heat — these golden beauties can handle it.
Final Thoughts
Making gluten-free falafel at home isn’t just doable — it’s actually better than most restaurant versions once you get the hang of it.
I love how the gluten-free flour blend creates this perfect crispy shell while keeping everything tender inside. No weird textures or sad, crumbly disasters here.
The key is really nailing that balance between moisture and structure.
Don’t skip the overnight soak, and trust your food processor to do the heavy lifting.
Once you’ve made these a few times, you’ll start tweaking the herbs to your taste. Pure magic in falafel form.
