Gluten-free Falafel with Lemon Yogurt Sauce

4.67 from 3 reviews

Gluten-free Falafel with Lemon Yogurt Sauce

Simple to make and served with a delicious lemon yogurt sauce, this gluten-free falafel is a healthier take on the Mediterranean classic! (vegan + gluten-free)

Prep Time20

Cook Time15

Total Time35

Course: dinner, lunch

Cuisine: Mediterranean

Servings: servings

Calories: 240kcal

Author: Sarah Rotavera

Equipment

food processor

Ingredients

For the Falafel

1 large carrot peeled and roughly chopped (about 1/2 cup)
1 clove garlic roughly chopped
½ cup fresh parsley
1 15-ounce can garbanzo beans drained and rinsed
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon salt
¼ teaspoon pepper
¼ cup panko breadcrumbs regular or gluten-free
3 tablespoons lemon juice from 1 large lemon
4 tablespoons chickpea flour
2 tablespoons water
¼ cup avocado oil for cooking

For the Lemon Yogurt Sauce

6 ounces non-dairy yogurt plain and unsweetened
1 tablespoon lemon juice

US Customary - Metric

Instructions

In a food processor, combine the carrot, garlic and parsley. Blend on high until finely chopped. Add the chickpeas then blend again until finely chopped. The mixture should stick together when pressed between your fingers. Transfer the mixture to a large bowl.
To the bowl, add the cumin, coriander, salt, pepper, flour, breadcrumbs, lemon juice, and water. Stir to combine. Add more flour if mixture is too wet or more water if it's too dry. Using an ice cream scooper, scoop out about 2 tablespoons of the mixture and form into balls with your hands. Transfer to a lined baking sheet until you have formed all of the batter into balls.
Warm oil in a large skillet over medium-low heat. Add the falafel and cook on each side until golden brown.
Combine yogurt and lemon juice in a small bowl. Serve warm falafel with yogurt sauce, and enjoy!

Notes

Nutrition Facts are for 1/4th of the recipe. They are an estimate and may vary depending on specific ingredients you choose.

Nutrition