About a year ago, I decided to give a homemade falafel recipe a try. They turned out amazing, but I wanted to update the recipe and change the spices I had used. I love taking my older recipes and updating them with slight differences to make it seem like a whole new recipe! It’s a great way to get variety on something you make often without having to test a brand new recipe.
These falafels are flakey, delicious, perfectly spiced, versatile, easy to make and very filling! They are kid friendly and only four main ingredients plus some spices/herbs.
I hope you all love this recipe. If you try out this one, or any other Naturally Chels recipe, please share and tag me on instagram! I love to see what you all think of my recipes and how you use them. I appreciate your support and love more than you know! Thank you for being part of this amazing community!
Gluten free, dairy free, egg free falafels with only 4 main ingredients plus some spices and herbs to make them super delicious.
- 2 flax eggs*
- 3 1/2 c garbanzo beans about 2 cans worth
- 1/2 c almond flour
- 2 Tbsp avocado oil
- 1 clove garlic
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp cumin
- 1/4 tsp coriander
- 1/4 tsp ground mustard seed
- 1/2 tsp paprika
Preheat oven to 350 F
Add all ingredients into a food processor.
Blend until a smooth, thick batter is formed.
Line a baking sheet with unbleached parchment paper or a silicone baking mat.
Use a tablespoon to scoop dough into balls on baking sheet. Roll and gently flatten the top of each ball to be more of a falafel shape.
Bake for about 50 minutes, flipping halfway through. Falafels with be lightly golden and firmed edges when done.
For best results let cool fully before serving. These get a better and more sturdy consistency when cooled. This also makes them a great item to meal prep because they are delicious cold!
* to make one flax egg, add 1 Tbsp flax meal to 2 1/5 Tbsp filtered water. Stir to combine and let rest for about 3-5 minutes until it thickens up.