These gluten-free falafel patties are naturally vegan and loaded with fresh, flavorful ingredients. Keep a bag of dried chickpeas on hand (or another dried legume) so you can soak them overnight when you have a handful of herbs ready for this satisfying street-food favorite.
This is the best gluten free falafel recipe — here’s why
If you want a simple, protein-packed recipe that’s full of bright flavor, crisp on the outside and tender inside, these naturally vegan gluten-free falafel patties deliver. They’re easy to make and hold together reliably when you follow a few key steps.
The foundation of any great falafel is dried chickpeas soaked overnight in water with a little baking soda to loosen the skins. For better binding, this recipe uses a splash of olive oil in the mixture (not for frying) for richness and cohesion, plus a couple tablespoons of a gum-free gluten-free flour. You can substitute chickpea flour, superfine sweet white rice flour, tapioca starch, or superfine white rice flour if you prefer.
Let the processed mixture rest in the refrigerator before shaping. This short chill helps the patties hold together while frying or baking, and it yields falafel that stay fresh for a day or two after cooking.
Gluten free falafel ingredients (and substitutions)
Soaked dried chickpeas
Use dried chickpeas that have been soaked but not cooked. Soaked dried chickpeas retain a firm, slightly crisp texture that’s perfect for falafel. Canned chickpeas are already cooked and too soft for this technique.
If you want to experiment without chickpeas, soaked dried green peas or dried fava beans can work when prepared the same way.
Chickpea flour / Gluten free flour
The recipe needs just a couple of tablespoons of gluten-free flour to help bind the mixture. Avoid all-purpose blends that contain xanthan gum; instead choose a gum-free blend or a single flour like chickpea flour, superfine sweet white rice flour (glutinous rice), or tapioca starch.
Onions and garlic
Use fresh onions for the best flavor; shallots, red onion, or Vidalia will all give a milder taste than yellow onions. Fresh garlic is important — avoid sprouted or bitter cloves.
Fresh herbs: parsley and cilantro
Fresh herbs make a big difference. Flat-leaf parsley is the classic choice for bright flavor, and cilantro pairs well. If you dislike cilantro, use all parsley; fresh basil can work as an alternative.
Spices
Because the ingredients are mostly raw before cooking, simple seasoning works best: kosher salt and freshly ground black pepper to taste. If you want heat or smokiness, add a little chipotle chili powder and smoked Spanish paprika.
Preparing gluten free falafel
Baked vs. fried
Frying in about 2 inches of neutral oil at 350°F (177°C) seals the exterior quickly and cooks the interior evenly. If you prefer baking, arrange the patties on a well-greased rimmed baking sheet and bake at 375°F, flipping once. Bake until browned and firm, which usually takes around 25–30 minutes total depending on thickness.
Shaping your gluten free falafel
Street falafel are often round, but at home flat patties cook faster and more evenly without drying out. Shape patties about 1½ inches wide and ½ inch thick for best results.
Tips for making gluten free falafel
Falafel are made by processing soaked dried chickpeas with onion, garlic, herbs, salt, pepper, a little oil, and a binding flour. These tips will help you succeed:
Canned chickpeas don’t work for gf falafel
Use dried chickpeas soaked 12–18 hours. Canned chickpeas are too soft and will give a mushy mixture.
Be sure to have a food processor on hand
A food processor is essential to achieve the right texture. Soaked chickpeas should be processed until combined with the herbs and aromatics but not pureed into a paste.
Choose an oil with a high smoke point
Use stable frying oils like peanut, corn, or refined coconut oil. Avoid extra-virgin olive oil or butter for frying, as they have lower smoke points.
Keep your oil hot to keep your gf falafel from falling apart
Maintain oil temperature at around 350°F. If the temperature drops, let the oil return to heat before adding more patties so they hold their shape and crisp up properly.
How to store and reheat leftover gluten free falafel
While fried falafel are best fresh, they stay reasonably good for a couple of days. Store cooked patties in a sealed container at cool room temperature rather than the refrigerator, which can dry them out.
To refresh slightly dry falafel, sprinkle them lightly with water and microwave about 30 seconds, or warm them in a 300°F toaster oven for a few minutes until heated through.
Serving falafel
Serve falafel warm. They’re delicious in wraps or with a variety of toppings and dips. Serving ideas:
- Wraps and flatbreads: gluten-free naan rolled thin, gluten-free pita, gluten-free piadina, or cauliflower tortillas.
- Spreads: hummus (plain or red pepper), tahini sauce (sesame paste, garlic, lemon), or cashew butter as a sesame-free alternative.
- Sides and garnishes: sliced cucumbers, fresh herbs, sliced tomatoes, toasted sesame seeds, or a bed of lettuce.
FAQs
This homemade falafel recipe is gluten free. Many traditional falafel recipes contain no wheat, but some store-bought or prepared falafel may include wheat flour, so check labels if buying pre-made.
Packaged gluten-free falafel mixes exist, but some are produced on shared equipment with wheat, so cross-contamination can be an issue. Availability varies by brand and store.
You can prepare the fresh falafel mixture and refrigerate it, covered, for up to overnight. Dried commercial mixes are shelf-stable, but the fresh wet mixture should not be stored at room temperature.
Yes. The recipe uses soaked dried chickpeas, fresh aromatics, and herbs. When fried at the correct temperature, the patties shouldn’t absorb excess oil.
Yes. Air-frying works well: shape patties, spray them with oil, use a high temperature, and flip halfway through for even browning.
Mushy falafel often result from using canned chickpeas or from not draining and blotting soaked chickpeas before processing. Make sure the chickpeas are soaked and patted dry.
Ensure oil is hot enough and patties are pressed together firmly. Avoid crowding the pan and move patties after a few seconds to keep them from sticking and breaking apart.
How To Make The Best Gluten Free Falafel
Equipment
- Food processor fitted with steel blade
Ingredients
- 1 pound (16 ounces) dried chickpeas
- ½ tsp baking soda
- 1 small yellow or red onion, peeled and quartered
- 6 garlic cloves, peeled
- ½ tsp freshly ground black pepper
- 2 tsp kosher salt
- 2 tbsp (18 g) gum-free gluten free flour blend (or chickpea flour, sweet white rice flour, tapioca starch), plus more as needed
- 1½ cups fresh parsley leaves
- 1 cup fresh cilantro leaves
- 1 tbsp (14 g) extra virgin olive oil, plus more if needed
- Neutral oil for frying (peanut, corn, or refined coconut oil)
- Coarse salt for sprinkling
Instructions
- In a large bowl, combine the dried chickpeas and baking soda. Add lukewarm water to cover the beans by about 1½ inches. Cover and soak 12–18 hours until the beans are tender but still firm. Drain, rinse, and pat dry.
- In a food processor fitted with a steel blade, combine the soaked chickpeas, onion quarters, garlic, salt, pepper, 2 tablespoons of gluten-free flour, then the parsley and cilantro. Pack the herbs in by hand if the processor bowl is full.
- Process until the herbs are incorporated. With the processor running, stream in 1 tablespoon of olive oil and process until the mixture forms large clumps.
- Stop and stir to redistribute, then process again until there are no large pieces of chickpea remaining. The mixture should hold together but not be a smooth paste.
- Transfer to a container, cover, and refrigerate at least 30 minutes or up to overnight.
- After chilling, stir and add up to 1 more tablespoon of gluten-free flour if needed to help the mixture form uniform patties. Avoid adding too much flour or the falafel will be airy.
- Heat about 2 inches of neutral oil in a deep skillet or fryer to 350°F (177°C).
- Scoop about 2 tablespoons of mixture and shape into patties roughly 1½ inches wide and ½ inch thick.
- Fry in batches without crowding for 3–5 minutes, flipping a few times, until golden brown and firm. Drain on paper towels and sprinkle with coarse salt while warm.
- Serve immediately with salad, gluten-free naan or pita, or hummus for dipping.
- Store leftovers in a sealed container at room temperature for up to 2 days. Refresh by sprinkling with a little water and warming in a toaster oven until heated through.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
