Gluten-free falafel

These gorgeously soft bites with a crisp coating are utterly irresistible. Flavoured with garlic, curry powder and plenty of fresh coriander, this is my favourite gluten-free falafel recipe.

I'm a huge fan of middle Eastern flavours, so we just had to create these delicious falafel - made without eggs or wheat, so they’re suitable for the whole family.

Buying falafel when you have allergies can be tricky as they can often contain gluten, egg and mustard and more. Thankfully, these falafel are free of all of the UK's top 14 major allergens, with notes to help you check ingredient labels to ensure they're allergy safe.

You can use canned chickpeas in this recipe, or cook your own dried chickpeas if you prefer more texture. Both give a great result.

Best of all, these falafel are baked rather than fried, so they're naturally low in fat. I like to serve them as part on a lovely meze spread alongside olives, fresh salad, gluten-free hummus and gluten-free flatbread.

Instructions

Preheat the oven to 200C (180C fan).

Put the chickpeas, onion and garlic in a large food processor.

Add the fresh coriander, curry powder and a pinch of salt and pepper.

Add the lemon juice.

Pulse until you have a coarse paste.

Test to see if the falafel mix holds together when rolled. If not, pop in the fridge for 10 mins and check again.

When suitably chilled, roll the mix into 17-18 flattened balls of around 40g (1.4oz) each. (I like them quite flat so that they are easy to put in pitas and sandwiches, but you can make them more round if you wish.)

Place the falafel on a greased, non-stick baking tray.

Spray with oil.

Bake for 20-30 minutes, depending on how browned you like them. 

Baked falafel don’t brown as much on top as fried falafel, but will brown underneath.

Serve with salad, gluten-free hummus and gluten-free flatbread.

Pointers, tricks and troubleshooting tips for the perfect gluten-free falafel

Is gluten-free falafel easy to make?

This recipe is super simple with only a few ingredients. It's a great way to enjoy falafel without the worry of allergens and additives.

To prep, you'll simply give the ingredients a quick whizz in the food processor, and then the kids will love to help roll out the balls.

This gluten-free falafel also freezes really well so it's perfect for batch cooking. That way, you can have falafel ready to go whenever you fancy.

Will I need any special equipment to make gluten-free falafel?

You will need a food processor for this recipe. All the ingredients are put into the food processor to create the paste for the falafels which would be hard to replicate without one.

If you don't have a food processor you could potentially use a stick blender. You might even be able to use a large mortar and pestle but this will be a lot more work, and you'll need most supermarkets. I've used tinned for this recipe but you can use dried chickpeas if you prefer.

If you are using dried chickpeas they will need re-hydrating. Weigh out 125g dried chickpeas for every tin the recipe calls for, then cover with cold water and add 1/2 teaspoon of gluten-free baking powder as this helps soften the shells.

Leave the chickpeas to soak overnight. Once they have soaked for at least 12 hours they can be drained and are ready to use, no need to cook them as they will be cooked in the falafel form.

When draining canned chickpeas, you can keep the aquafaba liquid to use as an egg replacer in vegan and egg-free recipes. In a sealed container, it will keep in the fridge for a couple of days.

Is gluten-free falafel suitable for vegetarians or vegans?

Yes, this recipe contains no meat, dairy or other animal-derived products so is totally vegetarian and vegan.

Don't forget to check everything you are serving these gluten-free falafels with are also suitable for a vegetarian or vegan too.

Is this recipe gluten-free?

In this recipe, I'm using gluten-free self-raising flour rather than a wheat-based flour so it is gluten-free.

If you are making this recipe for someone who needs to avoid gluten in their diet it is important to check all the ingredients, and use gluten-free baking powder if you are soaking your own chickpeas. Also, be sure that everything you are serving this falafel with is gluten-free too.

Gram flour, which is made from ground chickpeas can be used instead of gluten-free self-raising flour, if you like. Again, do check the label to be sure. When using gram flour, you will also need to add 1/2 teaspoon gluten-free baking powder as this gives a lightness to the falafel.

Is this recipe keto-friendly?

Chickpeas are too high in carbohydrates to be keto-friendly and as they make up the bulk of falafel, this recipe wouldn't be suitable for a ketogenic diet.

Is gluten-free falafel healthy?

Chickpeas are a good source of protein and fibre, particularly for someone who is vegetarian or vegan.

These gluten-free falafel are also baked rather than deep fried which helps keep them lower in calories than their fried counterparts.

Is gluten-free falafel safe to eat while pregnant?

There is nothing in this gluten-free falafel recipe that would generally be a concern or pose a risk to a pregnant woman. Make sure all ingredients are in good condition and the falafel are prepared hygienically and safely.

This website does not offer medical advice. Please speak to a health professional if you have any questions. The NHS has a wonderful resource on foods to avoid whilst pregnant.

Is gluten-free falafel suitable for babies and toddlers?

This falafel won't be suitable for a small baby but if they are comfortable eating solid foods, these falafel are a great source of protein and an interesting texture for them to explore.

Break the falafel into smaller manageable pieces before giving them to little ones. If you are making these for small children leave out the salt.

Always give food at an appropriate size and shape for your baby or child. Cut small, round foods, like grapes and cherry tomatoes, into small pieces.

Always keep babies supported upright while eating and supervise your baby when they’re eating in case they start to choke.

This website does not offer medical advice: always consult your health professional if you have any concerns.

The NHS has some really helpful information on their website about feeding babies and young children.

What goes well with gluten-free falafel?

These gluten-free falafel are super versatile.

For food on the go, you can pop them in lunchboxes with some hummus and vegetable sticks.

As these falafel are flatter than usual, they also work really well in sandwiches or pitas with a bit of baba ganoush and tomato slices or pickled beetroot. Be sure to use gluten-free wraps and hummus if you are making this for someone who needs to avoid gluten in their diet.

Another classic with falafel is to serve with a drizzle of tahini, but this wouldn't be suitable for people with a sesame seed allergy.

Can I make gluten-free falafel without garlic?

You could make this gluten-free falafel without garlic and it will work just fine, but the garlic brings a lot of unique flavour to the falafel and without it, they may taste a little bland. Y

You could try adding a little more onion to replace the garlic, or use a teaspoon of powdered garlic if you find that easier than mincing fresh garlic.

If you need to avoid garlic for allergy/intolerance reasons, you could try adding a bit of ginger or cumin to keep the flavour interesting - again, check all ingredients to ensure they are allergy safe.

I haven’t got fresh coriander can I use coriander seeds or ground coriander?

In a real pinch, you could use a teaspoon of ground coriander but I recommend you really try to use fresh if you can. Fresh coriander has quite a different taste to ground coriander and adds to the final texture, too.

You could use fresh flat-leaf parsley instead of coriander instead, if you have that to hand.

How to I make sure this gluten-free falafel is free from the UK's top 14 most common allergens?

This recipe is vegan so that takes care of any dairy, egg, fish, crustaceans and mollusc allergies.

We are using gluten-free self-raising flour, but be sure to check your blend doesn't contain any lupin flour too.

This recipe is peanut and nut free, and doesn't contain sesame seeds or tahini. It also doesn't contain any celery or soya.

The only thing left to check for is mustard. A lot of curry powder blends contain mustard so you need to carefully look at the ingredients on the packet, at home I usually use East End Madras Curry Powder Mild which doesn't contain mustard, but may contain nuts, so is not suitable for those with a nut allergy.

You could also make your own spice blend so that you know exactly what's gone in and can adjust the flavours to your tastes. For a basic curry powder for this recipe, try a mix of 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon turmeric, and 1/4 teaspoon of chilli powder.

Remember to check the labels on everything you use and to be conscious of cross-contamination if you're cooking in a kitchen that handles allergens.

How should I store gluten free falafel? Can they be left out on the counter?

Once cooled, gluten-free falafel needs to be stored chilled, either in the fridge or freezer, and should not be left out on the counter. Pop any left over falafel into a container or zip lock bag and keep them in the fridge or freezer.

You can also keep the un-cooked falafel mix in the same way, either in the fridge or freezer. If you have time, you can shape the falafel patties before storing raw, or you can defrost and make the patties just before you cook them.

When you come to make the patties, you might need to add a little more gluten-free self-raising flour if the mix has become too sticky while chilled.

How long does gluten-free falafel keep?

You can keep the uncooked falafel mix in the fridge for up to 2 days and once cooked, falafel patties will keep in the fridge for up to 4 days.

Falafel mix or cooked falafel stored in the freezer will keep for up to 3 months.

Can I make gluten-free falafel ahead?

This is a great recipe to make ahead, there are a few different points at which you can stop depending on how much time you have when making the mix, and when you want to finally eat your falafel.

First option would be to make the falafel completely, including cooking, and then you can cool and store in the fridge for up to 4 days.

Second option is to make the falafel mix, and either store in the fridge at this point, or make them up into patties and keep them in the fridge for up to 2 days before cooking them.

You can also freeze both the uncooked mix and finished falafel so this gives you even more flexibility. This is a great batch cooking recipe, it's so handy to have some ready-made falafel in the freezer.

Can I keep gluten-free falafel in the freezer? What is the best way to de-frost gluten-free falafel?

When storing anything in the freezer it's always a good idea to label your containers with the date and what's inside. A zip lock bag would be fine to store cooked falafel in, if you are freezing uncooked falafel I would recommend storing them in a container as they are a bit more delicate.

When freezing uncooked falafel mix, if you have the time it's easier to make the patties up before you freeze them rather than freezing a big block of the mixture, it just saves time and effort at the other end. Separate layers of patties in a container with baking paper so it's easier to get out what you need. The patties will defrost in a few hours in the fridge, or you can cook them straight from frozen, they will take longer than thawed falafel to cook so keep this in mind and make sure they are cooked right through.

If you are freezing cooked falafel simply pop them into a zip lock bag and put them in the freezer. Again, you can either thaw out in the fridge for a few hours or cook straight from frozen.

What is the best way to reheat this recipe?

These gluten-free falafel are lovely cold as well as hot, so leftovers are perfect for a picnic or in lunchboxes.

If you do want to reheat your falafel you can do so in the microwave or in the oven. The oven will generally give a more crisp result.

When reheating in the microwave, put the falafel on a microwave-safe plate in a single layer and heat on high in bursts of 1 minutes until they are hot right through. The total time will depend on how many you reheat at once.

If you are using the oven, put the falafel on a lightly oiled tray in a single layer and bake from 10-15 minutes at 200C (180C fan) until hot right through. Don't forget they will take longer to reheat directly from frozen.

Can I make gluten-free falafel in a different quantity?

You can easily make more or less of this recipe. If you are making more, you will probably need to do so in batches as not to overload your food processor.

To change the quantities all you need to do is scroll down to the bottom of this page where you will find the recipe card. On there is the yield of falafels. Click or hover over this number and a slider will appear that you can adjust to get the amount you want. The ingredients will update automatically so you're ready to go.

How do I make the perfect gluten-free falafel patties?

I find it easiest to roll them by hand. Chill the mixture in the fridge for up to half an hour before you start rolling as this will help them hold together better. Have a little gluten-free self-raising flour to hand so you can use this if the mixture is too sticky.

Get a generous spoonful, about 40g (1.4 oz) worth, and roll in between the palms of your hands into balls, and then squash into the patty shape. Leave them round if you like, I just find them easier to put in sandwiches and things when they are flatter.

If you don't like getting your hands all sticky and covered in the mixture you can use an ice-cream scoop to make your falafel, ideally one with a release bar so you can pop the balls out otherwise they tend to get stuck in the scoop. Gently drop them onto the tray and press them down into patties if you wish.

Can I deep fry gluten-free falafel?

If you prefer a really crunchy outside to your falafel then go ahead and fry them. I have baked them in this recipe for ease and to reduce the amount of fat required to cook them.

To deep fry your falafel, you can use a deep fat fryer if you have one or a high-sided pan on the hob. Heat about 5cm (2 inches) of oil in the pan to 180C (350F) and cook the falafel in batches. They will take about 3 minutes to become golden brown. Drain on kitchen towel before serving.

If you are cooking a large batch of falafel, allow time for the oil to come back up to temperature between batches. You can keep the cooked falafel warm by placing them on a baking tray in a warm oven.

Can I use an air fryer to cook gluten-free falafel?

An air fryer would be a perfect kitchen gadget to use when cooking falafel, especially if you want the crispy outside without the hassle and risks involved with cooking in hot oil.

The cooking time will likely be quicker in an air fryer, so check the falafel after about 8-10 minutes and see how they are doing. This is also a good opportunity to give them a shake and move them around to make sure the falafel cooking evenly.

I'd recommend keeping the falafel shape round is cooking in an air fryer.

How can I make sure my gluten-free falafel is perfectly cooked?

You'll know the falafel is done when it looks dry on the surface with a few cracks, and they are starting to go brown. If oven cooking, base will be a darker colour than the top.

You can leave them in the oven a little longer if you like them more brown or carefully flip them halfway through cooking to get a more even colour all over. They are quite delicate when semi-cooked, so use a spatula or palette knife to ease them gently off the tray.

Why did my gluten-free falafel turn out dry?

The texture of falafel can naturally be quite dry, which is one of the reasons it goes so well with various different dips. If your falafel is particularly dry, they might have been in the oven too long. Make sure to check them after 20 minutes to see how they are doing. The longer they are in the oven, the more they will dry out.

This may seem counterintuitive but when using canned chickpeas they are already cooked and can be quite soft and full of moisture which quickly evaporates when the falafel is baked. Next time, you could try using dried chickpeas, rehydrated overnight for this recipe instead. The dried chickpeas are only cooked once they are in falafel form and may hold onto moisture better.

Why did my gluten-free falafel turn out wet and fall apart?

Make sure to drain your chickpeas well and pat them dry with some kitchen towel to make sure there is no excess moisture. Also make sure your coriander is dry before adding to the mix, as freshly washed it can hold a lot of moisture on its leaves.

It may also be that you over-blended your mixture. This can make the paste too smooth so that the falafel seem hard on the outside and wet on the inside.

If you would prefer more texture, don’t blitz too much. Tinned chickpeas are already cooked, so are softer when they go into the blender and need to be handled with care.

When you come to bake your falafel, give them plenty of time in the oven. They take at least 20 minutes. Check then at this point and if they are still looking a little wet, put them back in the oven for a further 10 minutes.

The food processor is doing a lot of the work for you, but you still need to dice the onion and garlic well before adding to the food processor. This helps create a more even texture as the falafel is more likely to fall apart if there are large chunks of onion still in the mixture.

It also helps you avoid over processing the chickpeas. To save you the effort of chopping, you could blitz the onion and garlic together first in the food processor and then add the chickpeas, fresh coriander, gluten-free self-raising flour, and salt and pepper and pulse to a coarse mixture.

How can I change the texture of gluten-free falafel?

When you are making the falafel mixture, if you prefer a coarse crumbly texture don't whizz the mixture for too long in the food processor to keep them chunky. This might make them a bit harder to roll out so flour your hands if it's too sticky.

Conversely, if you prefer a smoother falafel blitz the mixture until you have a nearly smooth paste. Again flour can be added to help bring the mixture together.

I find chilling in the fridge for a least 10 minutes before rolling out your falafels really helps form the patties more easily.

Why did my gluten-free falafel taste bland?

This recipe shouldn't taste bland if all the ingredients have been added. You can taste a small amount of the paste before you start shaping your patties, if you like, so that you can add more spice or seasoning if needed.

You can add more curry powder too, or how about adding a teaspoon of ground cumin to enhance the flavours?

Don't forget the salt and pepper, as long as you're not making this for someone how needs to limit their salt intake.

How can I add or change the flavours in gluten-free falafel?

You can play around with the herbs and spices if you like.

Try using flat-leaf parsley instead of coriander. A mixture of the two can also be delightful.

If you like a little heat why not add half a teaspoon or more of cayenne pepper, or a finely chopped fresh chilli.

What is the origin of this gluten-free falafel recipe?

Falafel is a staple in a lot of Middle Eastern and Mediterranean meals and is enjoyed many different ways. This recipe takes inspiration from these roots, with the added bonus of being made gluten free.

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