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Gluten-Free Chickpea and Herb Falafel Balls

Name: Gluten-Free Chickpea and Herb Falafel Balls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Middle Eastern-inspired
Ingredients: 2 (15 oz) cans chickpeas, drained and rinsed; 1 small onion, finely chopped; 3 cloves garlic, minced; 1 cup fresh parsley, packed; 1/2 cup fresh cilantro, packed; 1/4 cup fresh dill, packed; 1 1/2 teaspoons ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon smoked paprika; 1/2 teaspoon baking powder (gluten-free); 1 teaspoon salt; 1/4 teaspoon black pepper; 3 tablespoons chickpea flour (besan) or gluten-free flour blend; 2 tablespoons olive oil (for baking/frying); lemon wedges and dairy-free tahini sauce for serving

By Freeflourish Editorial TeamPublished Apr 20, 2026 | Updated Jul 7, 2026

Middle Eastern-inspired 40 mins glutenfreedairyfreenutfreefamilyfriendlymaincoursemealprepeasyappetizercomfortfoodquickrecipessnack

Gluten-Free Chickpea and Herb Falafel Balls with measured ingredients, 40-minute timing, 6-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.

Prep 15 min

Cook 25 min

Total 40 min

Servings 6

Difficulty easy

Cuisine Middle Eastern-inspired

Ingredients

Servings 6

2 (15 oz) cans chickpeas, drained and rinsed
1 small onion, finely chopped
3 cloves garlic, minced
1 cup fresh parsley, packed
1/2 cup fresh cilantro, packed
1/4 cup fresh dill, packed
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/2 teaspoon baking powder (gluten-free)
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons chickpea flour (besan) or gluten-free flour blend
2 tablespoons olive oil (for baking/frying)
lemon wedges and dairy-free tahini sauce for serving

FreeFlourish gluten-free vegan chickpea herb falafel balls ingredients

Instructions

Preheat the oven to 375 degrees F if baking, or heat a skillet over medium heat with 1 tablespoon olive oil for pan-frying.
Pulse drained chickpeas in a food processor until coarsely ground but not pureed. Transfer to a large bowl.
Pulse onion, garlic, parsley, cilantro, and dill in the food processor until finely chopped and combined.
Add the herb mixture to the bowl with chickpeas. Stir in cumin, coriander, smoked paprika, baking powder, salt, and pepper.
Mix in chickpea flour to bind the mixture and let it rest for 5 minutes. Add more chickpea flour if too wet.
Form the mixture into 18-20 small falafel balls, about 1 1/2 inches each.
For baking: place falafel balls on a parchment-lined baking sheet, brush or drizzle with remaining olive oil, bake 20-25 minutes, turning halfway until golden and crisp.
For pan-frying: cook falafel balls in batches in heated oil, turning occasionally, about 4-5 minutes per side until browned and cooked through. Drain on paper towels.
Serve warm with lemon wedges and dairy-free tahini or your preferred dipping sauce.
Store leftovers refrigerated in an airtight container for up to 4 days or freeze for convenient meal prep.