Falafel is a traditional Middle Eastern dish, though it originated in Egypt, where it was initially made from fava beans. It's enjoyed not only by vegetarians for its unique flavor and crispy texture, but by everyone else as well. Made from chickpeas, it's naturally gluten-free, making it a perfect option for those following a gluten-free diet. Rich in plant-based protein and fiber, and easy to make, falafel can be enjoyed on its own, with raw vegetables, or with sauces like hummus or tahini.
Ingredients
Preparation
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Preparing the chickpeas: After soaking them, drain and dry the chickpeas thoroughly.
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Mixture: In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro (if using), cumin, ground coriander, baking soda, salt, and pepper. Process until you have a crumbly but homogeneous paste. If the mixture is too dry, add a splash of water to bind it without making it too wet.
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Resting: Place the falafel dough in the refrigerator for about 30 minutes to firm it up and make it easier to shape.
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Shaping the falafels: Once rested, form small balls (or patties) with the dough. Make sure they are compact so they don't fall apart during cooking.
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Cooking: In a deep skillet or deep fryer, heat the oil over medium heat. Add the balls and fry for about 3 to 4 minutes per side, or until golden brown and crispy. Drain on paper towels to remove excess oil. You can also cook them in your air fryer (I use a Ninja Foodi) for 20 minutes on the air fry setting. Or, bake for 15 minutes and then air fry for 5 minutes.
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Serving: Serve your gluten-free falafels piping hot, accompanied by salad and sauces of your choice based on tahini (sesame paste) or yogurt.
Note
You can also bake the falafels in the oven at 200°C (390°F) for 20 to 25 minutes for a lighter version. Brush them lightly with oil so they brown nicely. These falafels will keep in the refrigerator for a few days and can be frozen once cooked for quick meals.
