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    Avatar of EwertonSilvaBraga


    Rinse (uncooked) chickpeas in a fine mesh strainer and add to a large pot.
    Cover with 2 inches water and bring to a boil over high heat. Boil for 1 minute. Then cover, remove from heat, and let set for 1 hour.
    Drain and lightly rinse and dry thoroughly (method from the Kitchn).
    In the meantime, add parsley, onion, and garlic to a food processor. Mix until well processed. Set aside.
    Once the chickpeas are slightly cooled and dried, add to the food processor, along with gluten-free oat flour, salt, cumin, cardamom, coriander, and cayenne (optional). Mix to combine thoroughly, scraping down sides as needed.
    This may take up to 4-5 minutes to fully incorporate all of the spices and herbs. You're looking for a near paste with only very small bits of chickpeas and herbs.
    Sample a small bit and adjust spices as needed. Then cover and set in the refrigerator for 1 hour to allow the flavors to meld and the texture to become more firm.
    Once cooled, remove from refrigerator and scoop out 1 1/2 tablespoon amounts and gently form into small discs using your hands. If the falafel isn't sticking together the mixture may need to be blended more thoroughly, or dusted with a bit more oat flour if too wet.
    Once your falafels are formed (about 24 total if following original recipe), heat a large metal or cast-iron skillet over medium/medium-high heat.
    Once hot, add enough oil to create a thin layer on the bottom of the pan and wait 1-2 minutes for the oil to heat up. Then place as many falafel as will fit comfortably in the pan and cook 2-3 minutes on each side.
    Once the bottom side is browned, flip gently as they can be fragile.
    Continue until all falafel are cooked. Adjust heat as needed if they're browning too quickly, or aren't cooking quickly enough.
    These falafel are delicious on their own with hummus, garlic dill sauce or tahini sauce. I also love garnishing them with chili garlic sauce for heat. Serve over greens, in pita, or enjoy as is.
    To freeze, pan fry falafel and let cool. Then add to a freezer safe container and freeze up to 1 month.


    1 1/2 cup chickpeas, dry
    1/2 cup fresh parsley, chopped
    1/2 cup white onion, chopped
    7 cloves garlic
    2 tablespoon gluten-free oat flour
    1 1/2 teaspoon sea salt (plus more to taste)
    1 tablespoon ground cumin
    1 pinch ground cardamom
    1 teaspoon ground coriander
    1 pinch cayenne pepper (optional)
    Grape seed oil for pan frying

    Serving Size


    Prep Time

    3 hours

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