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Falafel - Gluten Free

Unusual and tasty. Try this as an appetizer or a side dish.

  • 2 cups Vegetable Oil for frying
  • 1 Tbsp Sea Salt
  • 2 tsp Ground Cumin
  • 1-1/2 tsp Turmeric
  • 1 Tbsp Garlic crushed
  • 3/4 cup Water (hot)
  • 1 tsp Baking Soda
  • 1 Tbsp Ground Chipotle Chili Pepper
  • 1 tsp Mustard Seeds
  • 1 tsp Garam Masala
  • 1 Tbsp Ginger Root crushed
  • 2 Tbsp Onion finely chopped
  • 1/2 cup Spinach frozen, pressed & drained
  • 1 cup Garbanzo Bean Flour


In a bowl, mix bean flour, baking soda, salt, chili pepper, cumin, mustard seeds, turmeric and garam masala well. Add hot water, stir well. Gradually add garlic, ginger, onions and spinach. Mix well and let mixture rest for about 5 minutes.

Heat 2 cups of oil in a deep fry pan. When oil is hot, drop 1 tablespoon of mixture into hot oil (about 6-8 balls at a time) and cook for about 5 minutes or until balls are golden brown. Remove and drain onto paper towels.

Falafel can be kept warm in oven while frying remaining balls.

Great served with this dipping sauce:
1/2 cup plain lowfat yogurt
1/2 cup lowfat or nonfat sour cream
1 small cucumber (peeled, seeded and finely chopped)
1/4 cup fresh parsley finely chopped
1/2 tsp Bob's Red Mill dried dill weed
In a small mixing bowl blend all ingredients together. Enjoy.

Makes about 32 Falafels.

Falafel - Gluten Free


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Products Used in this Recipe

Baking Aids
Sea Salt

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Gluten Free
Baking Soda

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Gluten Free
Garbanzo Bean Flour

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