Easy Falafel Recipe (Gluten Free)

GFGluten Free

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This Falafel recipe is easy, gluten-free, and naturally vegan! It’s packed with fresh herbs and flavor and you can prepare it in the oven, on the stovetop, or with an air fryer!

I had never made traditional Falafel before my recent trip to Israel, but once I had a bite of that crispy goodness, I knew I had to re-create it for the blog.

falafel with tahini sauce, pita, tomatoes

I must say, I am pretty dang proud of this recipe! After doing my own taste-testing abroad plus some of my own internet research, I’ve learned a few things about Falafel:

  • It should be made with dried and soaked chickpeas, not canned. Otherwise, it will be too mushy.
  • The best Falafel should be green on the inside. (This is somewhat up for debate, but I agree with this sentiment).
  • Traditional Falafel is deep-fried, which somehow absorbs less oil than pan frying?!

falafel with tahini sauce and chopped tomatoes

Not sure how I feel about that last one, but apparently it’s the truth! Either way, I asked you all on Instagram how you would like to prepare your Falafel, and the majority of you voted for a Baked Recipe. I did provide several different options in the recipe instructions though, so you can do whatever you’d decide! My favorite version of preparation was with my Air Fryer. It made the most golden-brown and crispy Falafel exterior while keeping a flavorful green and fluffy interior. WIN!

falafel cooked three ways
Falafel cooked three ways — Air Fried in the top left, Baked in the middle right, and Pan-Fried in the lower left.

Regardless of how you prepare it, I do hope you enjoy this recipe. One thing that I love about Middle Eastern cuisine is how recipe ingredients are so simple (and affordable!), but everything is still packed with flavor. And this Falafel Recipe is certainly no exception to that rule!

falafel with accoutrements

 A Few Final Thoughts:

  • Traditional Falafel is usually made with flour, to help the mixture bind together. However, I wanted to keep things Gluten-Free, so I used Chickpea Flour instead and it worked out perfectly!
  • This recipe does make quite a lot of Falafel. If you’re putting in the effort to make it, I think it’s worth it to go big or go home. Ha. It does keep well in the fridge, but you can also cut the recipe in half.
  • You can serve this Falafel however you’d like! I enjoy it dipped in either homemade Hummus or a creamy Tahini Sauce, but you can also put it in wraps, on top of salads, etc.

falafel in pita with tahini sauce

If you’re looking for more Middle-Eastern Inspired recipes, you’ll also love this Quinoa Tabbouleh and this Fattoush Salad with Creamy Sumac Dressing!

 Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Easy Falafel Recipe (Gluten Free)

This Falafel recipe is easy, gluten-free, and naturally vegan! It’s packed with fresh herbs and flavor and you can prepare it in the oven, on the stovetop, or with an air fryer!

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 30 minutes
  • Yield: ~30 balls


  • 16 oz dried Chickpeas/Garbanzo Beans, soaked*
  • 1 small Yellow Onion, sliced
  • 2 cloves of Garlic
  • 1/2 bunch fresh Parsley, chopped
  • 1/4 bunch fresh Cilantro, chopped
  • 1 tbsp Cumin
  • 1/4 tsp Cayenne Pepper
  • Black Pepper, to taste
  • 1 1/2 tsp Salt
  • Juice of 1/2 Lemon
  • 1/4 cup Chickpea Flour*
  • 2 tbsp Tahini
  • Optional Serving Suggestions: Hummus, Tahini Sauce, Pickled Onions, Tomato, Parsley, Pita


  1. Preheat your oven to 400F, if you are using it. Place the Soaked Chickpeas, roughly chopped Onion, and Garlic into a large Food Processor. Process until the mixture is finely chopped, but not mush.
  2. Next, add in the fresh Herbs, dried Spices, and Lemon Juice. Process again until well incorporated — the mixture should turn a bright green color.
  3. Finally, add the Chickpea Flour and Tahini to the Food Processor, and pulse until well combined.
  4. Transfer the Falafel mixture to a large bowl, and use your hands to form round balls using ~2 tbsp of the mixture.
  5. To bake…
    1. In the Oven: Bake at 400F for 18 minutes, flip, then bake for another 15-18 minutes.
    2. In the Air Fryer: (recommended) Bake at 350F for 20 minutes. For extra crispy Falafel, spray the balls with some oil or a nonstick cooking spray before baking.
    3. On the Stovetop: add 1 tbsp of heat-safe oil to the pan for every 5 Falafel balls. Pan-fry over medium heat, rotating the balls every 2 or so minutes, to brown all sides. This process took about 20 minutes for me.
  6. Serve as desired. The Falafel will dry out slightly in the fridge, but will keep well in a sealed container for up to 5 days.


  • To soak your Chickpeas, simply place them in a large bowl and cover them with water for 12-24 hours at room temperature. Keep in mind that they will expand with time, so make sure you add enough water!
  • I have not tested this recipe with any other regular or GF flours, but I imagine you could substitute any grain-based flour for the Chickpea Flour successfully.

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This Falafel recipe is easy, gluten-free, and naturally vegan! It's packed with fresh herbs and flavor and you can prepare it in the oven, on the stovetop, or with an air fryer! #vegan #plantbased #falafel #glutenfree #oilfree #mealprep #healthyrecipes #chickpeas #veggieburger via frommybowl.com

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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    1. Hi Summer! Cilantro is typically used in falafel for its fresh flavor and to enhance the overall taste profile. It complements other herbs and spices, contributing to the dish’s vibrant color. However, if you prefer not to use cilantro, you can omit it without significantly altering the flavor.

  1. I’m eating these now and they are delicious. I added 4 Tablespoons of water but the dough was still crumbly. I pan fired them in hot oil and they stayed together but they wouldn’t have lost their shape in the air fryer. Is this how the dough is supposed to be?

    1. The dough should be stick together when pinched! I’m not sure what happens, but in the future I would continue to add more water until you got that texture

    1. Hi, Gloria. All of the newer recipes have nutritional info and we are working on updating the rest!

      I can provide you with an approximate nutritional breakdown for the Easy Falafel Recipe. Keep in mind that these values are estimates and can vary based on factors such as serving size and specific ingredient brands. Also, please note that I won’t be able to provide the exact carbohydrate count, but I can give you a general idea based on the ingredients listed.

      Nutritional Information (Per Serving, approximately 3 falafel balls)

      Calories: Around 150-180 calories
      Protein: Around 5-7g
      Fat: Around 7-9g
      Fiber: Around 4-5g
      Carbohydrates: Approximately 15-20g (mainly from the chickpeas and chickpea flour)
      These values are approximate and can vary based on factors such as the size of the falafel balls and how they are prepared. For a more accurate nutritional breakdown, I recommend using a nutrition calculator or app that allows you to input the exact quantities of the ingredients you’re using.

      Remember, the primary sources of carbohydrates in this recipe are chickpeas (garbanzo beans) and chickpea flour. Chickpeas are a good source of complex carbohydrates, fiber, and protein, while chickpea flour contributes to the carbohydrate content as well. The falafel recipe is generally considered a wholesome and nutritious option.

      If you have specific dietary requirements or are closely monitoring your carbohydrate intake, it’s always a good idea to calculate the nutritional information based on the exact brands and quantities of ingredients you use.

  2. I was so excited to make this falafel!! Unfortunately, they came out incredibly salty despite the fact I followed the recipe. So bummed 🙁 Besides that, the flavor is very delicious, but still gonna have to throw them out. I would like to remake this recipe and put half the salt it calls for because it has a lot of potential.

    1. I’m sorry to hear that, salt level can definitely be a personal preference. Hoping your second try comes out better 🙂

  3. This looks amazing and I’m going to try it tomorrow (the chickpeas are soaking as we speak). Do you think this would be good served with tzatziki sauce?

    1. Made this. Served on a pita with hummus, tomato, pickled onions, and tzatziki sauce. Absolutely fantastic! Thank you for sharing this recipe, will definitely be making it many times!

    1. No, in traditional falafel they are blended while raw, only soaked! They will cook fully when you bake or fry them 🙂

  4. I looove this recipe! I had such success with it. I’ve tried others and they come out dry but these were perfect. Followed it exactly.

  5. Hi Caitlin, these look so good! Great to have multiple ways of cooking them too! I can’t stand cilantro or cumin – what would you suggest for subs?

    1. You can sub cilantro with parsley and for cumin maybe a mild chili powder (mild because it’s not for the spice but for the seasoning).

  6. For the 16oz of chickpeas, is that weight before or after soaking the beans? Thanks!! Can’t wait to try this recipe 🙂

  7. I’ve made this recipe several times and every time they get devoured. My wife and I are addicted to falafel, and you can’t even tell they are oil free. I serve them with a heaping dollop of homemade vegan tzatziki sauce for a little added moisture since when baking I do fine they are a tad dry. But the flavor is great, and the chopped veggies on the side (tomato and cucumber) add great moisture as well. Well done!

    1. This recipe will not work with canned chickpeas – you need to use dry beans and then soak them! They are not cooked.

    1. No, they need to be uncooked and only soaked, so they have to be dry. Otherwise the Falafel will be too mushy

  8. I skimmed over the “dried” beans part so I was accidentally working with canned garbanzo beans. I doubled the flour and even though I couldn’t ball up the mixture it still kept its sort of mound-like shape. Still SUPER good and would definitely make again.