Easy Falafel Recipe (Gluten Free) - From My Bowl (2024)

FAQs

How do you keep falafel from falling apart? ›

If the mixture is too wet, the falafel has a tendency to fall apart when being fried so please pat dry the ingredients before using them. If you find the mixture is too wet, simply add little more breadcrumbs. The falafel mixture after prepared can be shaped by hand or with a tool called an alb falafel (falafel mold).

Baking soda — It may seem odd to add baking soda to a savory recipe, but it helps keeps the interior texture of the falafels fluffy.

Turns out that dried chickpeas are essential to good falafel. See, canned chickpeas have already been cooked. Starch molecules within them have already burst and released their sticky contents, much of which get washed away in the cooking liquid, leaving the remaining chickpeas with very little clinging power.

Traditional Falafel is usually made with flour, to help the mixture bind together. However, I wanted to keep things Gluten-Free, so I used Chickpea Flour instead and it worked out perfectly! This recipe does make quite a lot of Falafel.

Your average store bought and restaurant falafel has both chickpea wheat flour in it, which makes it not gluten-free. The best bet is to make your own gluten-free falafel, and this recipe from Joy Food Sunshine fits the bill nicely.

Keep in mind that the balls will be delicate at first; if you can get them into the hot oil, they should bind together and stick. If they still won't hold together, you can try adding 2-3 tbsp of flour or chickpea flour to the mixture. If they still won't hold, add 1-2 eggs to the mix.

They have to have enough fresh herbs and onion. Too much onion and your falafel will have a bad after taste. Too little and they won't be as moist and fluffy as they should be. It's all about balance.

Its the deep frying in oil that should cook the beans. The moisture in the pre cooked beans make the falafels soggy and fall apart whereas frying the uncooked chickpeas makes them crispier.

Baking soda and powder: Baking soda breaks down and softens the chickpeas as they soak. Baking powder, mixed in just before baking, makes the falafel light and airy. Fresh herbs: The tender leaves of parsley, dill, and cilantro bring fresh, herbal flavor and color.

And the perfect binding ingredient for falafel is flour. Nothing fancy, just plain all-purpose flour. Add a few tablespoons at a time to your mixture, until you can press it easily into balls or patties.

What can you use instead of baking soda in falafel? ›

Some folks add baking powder to the mix instead, which is a combination of an acid and a base; but baking powder is overall slightly basic, so it has a similar effect on chickpeas (if this makes you go “wait, how?!”, scroll down to the note on baking powder that's above the falafel recipe).

It's called aquafaba, and it's (basically) free! When we refer to aquafaba (as we often do in our cookbook on vegan cooking, Vegan for Everybody), we're talking about the liquid in a can of chickpeas.

What Is It? Aquafaba is the thick liquid that results from soaking or cooking legumes, such as chickpeas, in water for an extended period of time. It's the translucent viscous goop you probably rinse down the drain when you open a can of chickpeas.

Traditional Homemade Falafel Ingredients

Traditionally, homemade falafel is made from a mixture of ground chickpeas and or fava beans, herbs, spices, baking soda, onions and garlic. These ingredients are naturally gluten-free, making falafel an excellent option for individuals avoiding gluten.

Here's a quick overview of how to make falafel: Preheat your oven to 400°F (200°C) and grease a baking sheet with oil. Combine the chickpeas, garlic, onion, parsley, olive oil, flour, baking powder, lemon juice, cumin, coriander, salt, and pepper in a food processor. Pulse until combined for approximately 1 minute.

Yes, chickpeas are gluten-free. Chickpeas have many other names, including garbanzo beans, garbanzo, gram, Bengal gram, Egyptian pea, cici beans, chi chi beans and cece beans. The most common variety of chickpea is a beige, tan color, but they can also be black, green, or red.

Hummus is usually gluten-free, but not always. Traditional hummus is naturally gluten-free as are most brands such as Sabra Hummus. There are reports out there of certain brands either including flour in their hummus or just declaring that their hummus may contain wheat and/or is made on shared equipment.