Gluten Free Falafel
This makes a really big batch but the mixture freezes incredibly well
  • 1 lb dried chickpeas
  • 1 medium onion
  • 1 cup parsley leaves, loosely packed
  • 1 cup cilantro leaves, loosely packed
  • 7 - 8 cloves garlic
  • 2 tsp ground cumin
  • 2 tsp baking powder
  • ¼ to ½ cup chickpea flour
  • 1 tsp salt
  1. Soak dried chickpeas overnight in cold water. Cover with at least 2 inches of water
  2. Drain chickpeas and pulse in a food processor until ground but not pureed. You will need to do this in batches. Put ground chickpeas in a large mixing bowl.
  3. Put the parsley and cilantro in the food processor and pulse until finely minced. Add to the chickpeas.
  4. Cut the onion into large chunks and put it and the garlic in your food processor. Process until pureed and add to chickpea mixture.
  5. Add the cumin and baking powder and salt to the mix and combine.
  6. Add enough chickpea flour to the mix so that the mixture will hold together. I needed ½ cup, but you may need more or less.
  7. Refrigerate for at lease a few hours. I chilled mine for about 8 hours.
  8. Preheat oven to 400 degrees.
  9. Spray a baking sheet with spray oil or line with parchment paper.
  10. Form a little more than a tablespoon of the mixture into balls and then flatten into patties about ½ inch thick.
  11. Drizzle with olive oil.
  12. Bake for 20 minutes, stopping ½ way through to flip the patties over.
Recipe by Pirate Jeni at