Gluten Free, Vegan Felafel Recipe | FOUR SEASONS OF TRAVEL.
post-template-default,single,single-post,postid-148,single-format-standard,woocommerce-no-js,ajax_fade,page_not_loaded,,vertical_menu_enabled,side_area_uncovered_from_content,columns-4,qode-theme-ver-10.0,wpb-js-composer js-comp-ver-4.2.2,vc_non_responsive

Gluten Free, Vegan Felafel Recipe

Felafel are a Middle Eastern snack made from chick peas and spices blended together. While all the ingredients are fairly healthy, felafel as usually deep fried in oil, which takes away a lot of the nutritional value

I found this recipe from “Healing Foods” by Miriam Polunin. The felafel taste great, and are easy to make, however I think my chick pea-to-egg ratio was out, as the mixture was too runny when it came to frying them they all fell apart. It seems I did not put enough baking powder or chick peas.
So now I have adapted the recipe, advising to use one and a half cans of chick peas to 1 egg. Otherwise for the vegan version just add water or oil if the mixture is too dry.


1 and a half cans of chick peas 
1 clove of garlic
2 tsp ground coriander seeds
1/2 tsp salt
Ground black pepper
Cayenne pepper
1/2 tsp baking powder
1 egg (Vegan option: Add a splash of water or oil until smooth consistency)

To cook:

4 tbsp olive oil
1 non stick pan to shallow fry in

Pre-heat oven to 220C fan forced.

Blend all ingredients, roll into balls, shallow fry until browned, place felafel in oven with leftover oil and cook for 10-15 minutes until cooked through.
Serve with cream cheese or toffuti (V)

Blend all ingredients without egg

Add egg or water and blend

Roll mixture into balls and slighty flatten out so that they fry neatly
Add 2 tblsp oil to a pan heat, add next 2 tbslps and heat.
Place in felfal, turning to brown all over.

Move felafel onto a baking dish with any leftover oil from frying too.
Place in oven for 10-15mins.

Once browned and crispy remove from oven, and serve!
Let me know how yours turned out!
No Comments

Post A Comment