Vegan & Gluten-Free Green Falafel

This Vegan & Gluten-Free Green Falafel is a nutritious and flavorful twist on the classic falafel. Packed with fresh herbs, spinach, and protein-rich chickpeas, these falafels are crispy on the outside and soft on the inside. They make a perfect addition to salads, wraps, or bowls and are a delicious, plant-based alternative to traditional falafel.

Why You’ll Love This Recipe

• 100% vegan and gluten-free
• Loaded with fresh herbs and greens for extra nutrition
• Crispy outside, soft inside – perfect texture
• Can be baked, fried, or air-fried
• Great for meal prep and freezing

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Dried chickpeas (soaked overnight)
• Fresh spinach
• Fresh cilantro
• Fresh parsley
• Garlic cloves
• Onion
• Ground cumin
• Ground coriander
• Baking soda
• Chickpea flour or gluten-free flour
• Salt and black pepper
• Olive oil (for baking or frying)

Directions

1. Prepare the chickpeas: Drain and rinse the soaked chickpeas. Do not use canned chickpeas, as they are too soft.
2. Blend the ingredients: In a food processor, combine chickpeas, spinach, cilantro, parsley, garlic, onion, cumin, coriander, baking soda, salt, and pepper. Pulse until you get a coarse mixture.
3. Add flour: Mix in the chickpea flour to help bind the mixture. Refrigerate for 30 minutes to firm up.
4. Shape the falafels: Form the mixture into small balls or patties.
5. Cook the falafels:
   • For frying: Heat oil in a pan and fry falafels until golden brown.
   • For baking: Preheat oven to 200°C (400°F), brush falafels with oil, and bake for 25-30 minutes, flipping halfway.
   • For air-frying: Air-fry at 190°C (375°F) for 15 minutes, shaking halfway.
6. Serve: Enjoy in wraps, bowls, or with tahini sauce.

Servings and Timing

• Servings: Makes about 15 falafels
• Prep time: 15 minutes
• Cook time: 20 minutes
• Total time: 35 minutes (plus soaking time for chickpeas)

Variations

• Spicy falafel: Add red pepper flakes or a dash of cayenne pepper.
• Different greens: Swap spinach for kale or arugula.
• Lemon zest: Add a bit of lemon zest for a citrusy kick.
• Tahini falafel: Mix tahini into the falafel batter for a nuttier taste.
• Grain-free: Use almond flour instead of chickpea flour.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: Freeze uncooked falafels for up to 3 months. Thaw before cooking.
• Reheating: Warm in the oven at 180°C (350°F) for 10 minutes or air-fry for 5 minutes.

FAQs

Can I use canned chickpeas instead of dried?

No, canned chickpeas are too soft and will make the falafels fall apart.

How do I keep falafels from falling apart?

Use dried chickpeas, chill the mixture, and add enough flour for binding.

Can I make these oil-free?

Yes! Bake or air-fry them without oil, but they may be slightly drier.

What’s the best dipping sauce for falafels?

Tahini sauce, hummus, or vegan yogurt sauce pairs perfectly.

Can I use frozen spinach instead of fresh?

Yes, just thaw and squeeze out excess water before blending.

Are these falafels good for meal prep?

Absolutely! They store well in the fridge and freezer.

Can I cook falafels without a food processor?

Yes, but you’ll need to finely chop everything and mash the chickpeas well.

How do I get the perfect crispy texture?

Use dry chickpeas, fry in hot oil, or bake with a light oil coating.

Can I use different beans instead of chickpeas?

Yes, but the texture may change slightly. Try fava beans or lentils.

Are these falafels high in protein?

Yes! Chickpeas provide a great plant-based protein source.

Conclusion

Vegan & Gluten-Free Green Falafel is a delicious, nutritious, and versatile meal option. Whether you bake, fry, or air-fry them, they’re packed with flavor and perfect for wraps, salads, or dipping in tahini. Try them today and enjoy a fresh take on classic falafel!