Gluten Free Falafel

I’ve really been on a Greek cuisine kick lately and after adding Greek potatoes and Greek meatballs to my collection of recipes, I knew I wanted to revisit another classic Mediterranean recipe – falafel.

I tested these gluten free falafel both as baked and as fried. The fried have a much crispier exterior, but both taste the same flavor-wise. They’re soft and slightly crumbly, herbaceous, and extremely flavorful. Baking is definitely easier, but frying creates a better outside texture. Baked, these falafel are crisp only on the parts where the falafel meets the baking tray. Baking them is still my preference, but I’ve included instructions for both methods below.

Why This Baked Falafel Recipe Is So Good

• Easy to make. The biggest pro for making baked falafel is that it’s much easier than frying. There’s no hot oil and grease to deal with; just place them on the baking sheet and pop them in the oven. Easy peasy.
• Herbaceous flavor. This recipe is loaded with fresh parsley and cilantro plus a good amount of onion and garlic. They all work together to add a truly herbaceous and earthy flavor that tastes so yummy dipped in tahini or tzatziki.
• Naturally gluten free. Like many Greek dishes, there aren’t any swaps required to make this recipe gluten free. It makes a great option for those who are new to cooking gluten free dishes or who have families (like mine) that aren’t gluten free. It’s the perfect dish to make everyone happy. And, it’s vegan too!

Key Ingredients

• Olive oil – Or another neutral oil for coating the formed falafel balls.
• Chickpeas – You MUST use dried chickpeas and soak them. Canned chickpeas and cooked chickpeas do not work in falafel.
• Herbs – Fresh parsley and fresh cilantro are the two primary flavors in falafel and give it the green inside color. Be sure to use just the leaves and wash and dry them first.
• Aromatics – A small yellow onion and fresh garlic cloves. Everything gets processed together so you don’t have to dice either too finely.
• Spices – Cumin, salt, and pepper round out the flavor profile of the falafel.
• Baking powder – A key ingredient in creating the light, fluffy inside.

Can I Use Canned Chickpeas?

No. The moisture content in canned chickpeas does not work well with making falafel. It’s almost always recommended to use dried chickpeas, soak them, and then make your falafel. Otherwise, you may end up with falafel that is too moist and falls apart easily.

How To Make Falafel in the Oven

Making gluten free falafel is super easy. Just remember to soak the chickpeas the day ahead. The full printable instructions can be found in the recipe card below.

• Soak the chickpeas. Soak the dried chickpeas in a large bowl with water for at least 12 hours. You can soak them for up to 24 hours, so I usually do this the day before. Ensure they are covered with plenty of water, as they will absorb quite a lot.
• Prep. Once the chickpeas are fully soaked, preheat the oven to 375F. Coat the baking sheet with olive oil.
• Dry the chickpeas. Drain and rinse the soaked chickpeas. Lay them out on a kitchen towel to dry.

• Pulse the ingredients. Add the chickpeas, herbs, garlic, onion, spices, and baking powder to a food processor. Pulse until the mixture resembles coarse sand.

• Shape the falafel. Use a large cookie scoop to form falafel balls about 3 tablespoons in size. Use your hands to slightly flatten them. Place on the baking sheet and repeat until the mixture is gone.

• Bake. Gently brush the falafel with olive oil. Bake for 15 minutes, then flip and bake for an additional 10-15 minutes. Both sides should be crisp and dark brown.

Fry the Falafel

As I mentioned above, baked falafel are easier to make but don’t have the same crispy texture as fried falafel. For a more traditional texture, you can adapt this gluten free falafel recipe to be fried instead of baked.

Just follow the same instructions but stop just before baking.

Fill a tall pot with enough oil for the falafel to be fully submerged and heat on medium heat until the oil reaches 325-350°F on a digital thermometer. Once ready, drop in your falafel, frying only a few at a time, for about 3-5 minutes or until the falafel resembles a deep brown color. Remove from the oil and transfer them to a paper-towel-lined plate or cooling rack.

Tips & Tricks

There are a few tricks to perfecting this baked falafel recipe. I’ve learned through trial and error, so you don’t have to.

• No canned chickpeas. I mentioned this above, but it bears repeating. Use dried, uncooked chickpeas only for this recipe. Just trust me on that.
• Soak the chickpeas overnight. I usually soak the chickpeas the night before I plan to make falafel. Anywhere between 12 and 24 hours is usually good, but I like to opt for a bit longer. Just make sure to add plenty of water because they really do soak up a lot.
• Falafel shape. Some falafel are shaped into perfectly round balls, but I find that slightly flattened balls work better for this recipe. This allows more of the falafel to touch the baking sheet and get crisp and they bake more evenly as well.
• Use fresh herbs & aromatics. For the best flavor, be sure to use fresh cilantro, parsley, onion, and garlic. This is not the recipe to use dried herbs or jarred garlic.
• Brush with oil. The olive oil (or other neutral oil) on the baking sheet and brushed on the falafel balls themselves is key to creating the crisp texture on the outside.

How To Store & Reheat Leftovers

These are best enjoyed fresh and will lose some of their crispiness once reheated. They still taste great!

• Fridge: Store leftover falafel in an airtight container in the fridge for up to 3 days.
• Freezer: Flash freeze on a baking sheet until solid, then transfer to a freezer-safe container.
• Reheat: The easiest way to reheat them and maintain some crispiness is in the air fryer. Just pop them in at 375°F until heated through. The oven works too. The microwave will make them very soft.

Make It A Meal

• As an appetizer: Falafel makes a great appetizer served with tahini or tzatziki sauce for dipping. I love them paired with my homemade tzatziki. They’re also great with hummus.
• In a sandwich: Make a falafel sandwich or wrap in gluten free pita bread. Top with tomato, lettuce, onions, and tzatziki for a quick, easy, and flavorful dinner.
• In a rice bowl: Falafel works perfectly as the protein in a Mediterranean rice bowl topped with a scoop of Tomato Cucumber Feta Salad. Or try swapping the chicken in my Greek Chicken Bowls to turn it into a vegetarian meal.

More Greek-Inspired Recipes

• Chicken Souvlaki
• Beef Souvlaki
• Greek Burgers
• Classic Greek Salad
• Greek Grilled Chicken Marinade