Vegan Falafel (Gluten-Free) Recipe
By Earth of Maria
🔪Prep Time: 5 mins
👩🍳Cook Time: 25 mins
1 cup dried chickpeas, or 3 cups (2 cans) canned chickpeas
1 medium onion, diced
3/4 cup chopped cilantro
3 cloves garlic
1/2 cup sesame seeds
3 tbsp buckwheat flour
1 tbsp rice flour
1/2 tsp turmeric
1 tsp cumin
1 tbsp dried basil
1 tsp salt
1/2 tsp smoked paprika
1 tbsp olive oil
1/2 lemon, juice of
1If you are using dried chickpeas, soak them in cold water for at least 3 hours, or overnight. Drain and rinse them, and pat them dry with a paper towel.
2If using canned chickpeas, drain and rinse them, and pat them with a paper towel, making sure they are as dry as possible.
3Transfer the chickpeas to a blender or food processor together with the onion, cilantro, garlic, sesame seeds, buckwheat flour, rice flour, turmeric, cumin, dried basil, salt, smoked paprika, olive oil, and lemon juice. Set aside 1/4 cup of the sesame seeds to coat the falafel. Blend on a low setting for a few seconds, until mostly smooth, but with a bit of texture left.
4Scoop out around 2-3 tbsp of the mixture per falafel and shape them using your hands. If they stick, dip your hands in a little bit of flour before shaping. Dip the falafel in the sesame seeds on both sides and lay them out on a flat surface.
5To fry: To make fried falafel, heat a thin layer of olive oil or avocado oil in a large flat pan or skillet. Add the falafel to the pan, working in batches if necessary – it's important not to overcrowd the pan. Fry for around 2-3 minutes on one side, then flip and fry for 2 minutes more, until crispy and browned.
6To bake: If you want to make baked falafel, preheat the oven to 180 degrees C (350F) before blending. Lay out the falafel on a large baking tray lined with parchment paper. Bake in the preheated oven for 25 minutes, flipping half way through.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.