Gluten Free Falafel


  • 15.5 oz. can chickpeas (be sure to drain them)
  • 1 medium sweet onion (diced)
  • 2 tbsp minced garlic
  • 2 ½ tablespoons fresh parsley (finely chopped)
  • 1 tsp cumin
  • 1 tsp coriander
  • ½ tsp salt
  • ½ tsp pepper
  • 3 tbsp Gluten Free Pantry All-Purpose Flour


In a medium sized bowl, mash together the onions and garlic – we used a food processor, but if one is not readily available you could use a strong fork or other utensils you may have available in your kitchen to turn the onions and garlic into a paste. Add the chickpeas and mash them into the mixture until they have created a paste – we also used a food processor for this step.

Once you have mixed the onion, garlic and chickpeas, add in the parsley, cumin, coriander, salt, pepper and flour. Combine the mixture further until all of the ingredients have fully mixed together.

On a medium high stove setting, heat up the vegetable oil that you will use to fry the falafels. We used a medium size pot and fried the falafels in around 2 inches of oil. Once the oil has come up to temperature, form 1 inch balls and gently place them into the oil. The oil will bubble due to the moisture in the uncooked falafel. Allow the falafel to cook for 2-5 minutes  – until it has turned golden brown. Then using a slotted spoon remove the falafel from the oil and allow to cool. Serve warm and enjoy!

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