Mexican Vegan Falafel Balls Gluten Free

Mexican Vegan Falafel balls are the place it’s at on this Meatless Sunday (or Monday), contingent upon your time zone! Gluten free, grain free, veggie pressed, and child (and grown-up) affirmed.

At the point when my significant other and I were first hitched, flying around to race to race, one of our preferred spots to visit was San Diego! They had this marvelous little veggie lover bistro in Encinitas called The Roxy. BEST falafel and hummus, EVER!

Well quick forward 8 years. Presently, I am determined to reproduce that dinner into a gluten free AND veggie lover falafel platter Why? Since for one, I love a decent food hypersensitivity formula challenge.

Vegan Falafel Balls

0 from 0 votes
Recipe by cottercrunch Course: MainCuisine: MexicanDifficulty: Easy
Servings

12

falafel bites
Prep time

20

minutes
Cooking time

30

minutes
Total time

50

minutes

Here are these easy vegan falafel balls in a wrap with hummus, lettuce, cucumber, red onion, fermented turnip and radish. Everyone will love it!

Ingredients

  • 1 1/2 cup chickpeas (canned works, drained)

  • 2 cups (~ 1/2 lb) Broccoli florets (feel free to mix in cauliflower) see notes if using frozen

  • 1 shallot or 1/2 cup chopped red onion

  • 1 jalapeño – diced (de-seed if you don’t want spicy)

  • 1/2 cup chopped cilantro

  • 2 garlic cloves (minced)

  • 1 tsp ground cumin

  • 1/2 tsp paprika

  • 3 tbsp tapioca flour or 3-4 tbsp gluten free flour of choice

  • 2 tbsp flaxseed meal

  • sea salt/black pepper to taste

  • 2–4 tbsp oil

  • Dip or salsa for serving

Directions

  • First drain your chickpeas and rinse. Set aside.
  • Next grind your broccoli/cauliflower so that it is “riced.” Makes about 1 to 1.5 cups riced after placed in food processor or blender.
  • Next add your chickpeas to the food processor. Pulse together until combined. Do not overmix. You want the batter to be thick and chunky.
  • Add the onion, jalapeno, cilantro, garlic, and spices in the food processor or blender and pulse until combined. Note – if you don’t have a large food processor, you might want to work in batches blending the ingredients.
  • Add the flour and flaxseed meal and pulse again until combined. Pour batter into bowl and mix again making sure everything is combined.
  • Roll the batter into balls a little bigger than golf ball size .
  • Place these falafel balls on a cookie sheet and chill in the fridge for 1 hr or freezer for 10 -15 minutes to set. The longer the better if using the fridge. Once chilled, remove from fridge.
  • If you don’t have a good non stick fry pan, we recommend the baking option to baking! Air fryer option in notes.

Notes

Leave a Comment