Gluten-Free Vegan Falafel Recipe

1. Prepare the Chickpeas:

Begin by soaking the dried chickpeas in water overnight. This is a crucial step, as canned chickpeas will not provide the right texture for falafel. After soaking, drain and rinse the chickpeas.
2. Blend the Chickpeas:

Add the soaked chickpeas to a blender or food processor. Pulse for a few minutes until they are coarsely ground. The texture should resemble coarse sand.
3. Add Remaining Ingredients:

To the ground chickpeas, add minced garlic, diced onion, fresh coriander, mint leaves, lemon zest, ground coriander, ground cumin, baking powder, salt, and black pepper. Blend these ingredients until they form a smooth paste. If the mixture is too dry, add a teaspoon of water at a time until you reach the desired consistency. The mixture should hold together when formed into a ball.
4. Form the Falafel Balls:

Using a tablespoon, scoop out the mixture and shape it into balls. You can also flatten them slightly to form patties. This recipe should yield about 15 to 18 falafel balls, depending on the size.
5. Fry the Falafel:

In a medium-sized pan, heat the oil over medium heat. The oil should be hot enough to sizzle when the falafel is added. Carefully place the falafel balls or patties into the pan, frying them in batches. Cook until they are golden brown on all sides, about 2-3 minutes per side. Remove them from the oil and drain on a paper towel-lined plate.
6. Serving Suggestions:

Serve the falafel hot, with your choice of sauces such as tahini, hummus, or tzatziki. They can also be enjoyed in pita bread with fresh vegetables or as part of a salad.
Notes
Soaking Chickpeas: Be sure to use dried chickpeas that have been soaked overnight. Canned chickpeas are not suitable for this recipe as they are too soft and will not hold together during frying.
Texture: The falafel mixture should be somewhat coarse but able to hold together when shaped. If it’s too wet, add a little more flour; if it’s too dry, add a little water.
Baking Option: For a healthier alternative, you can bake the falafel. Preheat the oven to 200°C (400°F) and bake for about 15 minutes on each side, or until golden brown.
Frequently Asked Questions
Can these falafel balls be baked? Yes, they can be baked at 200°C (400°F) for about 15 minutes on each side, until golden brown. This is a great alternative for a lower-fat version of the dish.

Nutritional Facts (Per Falafel Ball)
Calories: 129 kcal
Fat: 8.6g
Protein: 3.3g
Fiber: 2.3g
Carbohydrates: 10.4g
Additional Tips
Freshness: Use fresh herbs and spices for the best flavor. The combination of fresh mint and coriander gives the falafel a vibrant taste.
Consistency: The mixture should not be overly smooth; a little texture is good. This helps the falafel maintain their shape and gives them a satisfying crunch.
Storing and Reheating: Falafel can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven to maintain their crispiness.
This gluten-free falafel recipe is perfect for anyone looking to enjoy a traditional dish with a modern twist. Whether you fry or bake them, these falafel balls are sure to be a hit with their flavorful, aromatic profile. Enjoy them as a main dish, appetizer, or snack, and savor the rich, satisfying taste of homemade falafel.