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Home › Recipes › By Diet › Dairy Free

Mexican Vegan Falafel Balls {Gluten Free}

by Lindsay Cotter · 04/19/2020

GFDairy FreeVeganJump to Video
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★★★★★ 4.5 from 19 reviews

This vegan falafel appetizer is full of Mexican flavor! It’s easy to make with just a few simple ingredients, and no eggs!  Great for a quick meal or wholesome snack. 

pan of falafel balls with veggies and sauce

mexican-falafel-bites-(GF,-Vegan)-(4-of-1)

Mexican Vegan Falafel balls are where it’s at on this Meatless Sunday (or Monday), depending on your time zone! Gluten free, grain free, veggie packed, and kid (and adult) approved.

When my husband and I were first married, jetting around to race to race, one of our favorite places to visit was San Diego! They had this awesome little vegetarian cafe in Encinitas called The Roxy. BEST falafel and hummus, EVER!

Well fast forward 8 years. Now, I am on a mission to recreate that meal into a gluten free AND vegan falafel platter Why? Because for one, I love a good food allergy recipe challenge.

Also, gluten free falafels are pretty readily available now (yay)! But not for those who limit egg intake or are vegan/gluten free.

Updated RECIPE NOTES and COOKING TECHNIQUES

We recently updated this Vegan Falafel recipe with a baked option, air fryer option, and alternative flour. The stove top version video is in the recipe card.

Although coconut flour is still acceptable, I found that tapioca starch, corn starch, or arrowroot starch work best. Also, blending the ingredients in batches then mixing in a bowl makes the batter more consistent if you don’t have a large food processor. The video below shows the blending in couple batches, then mixing. Just depends on what equipment you have on hand!

Watch this quick video and you’ll see just how easy this vegan falafel appetizer is to make!

How to Make Mexican Vegan Falafel {Baked version}

Mexican Vegan Falafel Balls {Gluten Free}

Also, you can make the batter ahead of time and the freeze them for later use. Freezer friendly, just like my vegan burgers.

To bake the falafel, simply roll the chilled falafel dough into golf ball size bites/balls. Place on greased cookie sheet and bake at 350F or 25-30 minutes, turning the the falafel halfway through baking.

 

Can you make vegan falafel in an air fryer?

Yes yes yes you can! We recently tested out this option! To make falafel in the air fryer, simply place the chilled falafel balls in the air fryer and fry at 370F for 15-17 minutes or until golden brown. Turn falafel over half way through cooking. I used my krups air fryer for this and cooked it in two batches. So all in all it still took 30 minutes of cooking and came out so perfect frying without oil! Texture below.

 

 

Is falafel vegan AND healthy?

Yes! And it’s so EASY to make this recipe gluten free and vegan!

Ingredients and nutrition in vegan falafel bites

Plant based power! Iron, protein, and fiber!

  • Chickpeas – Packed with plant based IRON and PROTEIN, which is definitely needed on a vegan/vegetarian diet. An another way I LOVE using chickpeas is in bars, like in vegan protein bars. Digestion TIP – > Soak the chickpeas overnight in water to reduce the raffinose (sugar that is hard to digest) and the phytic acid. Will HELP ease digestion A TON!
  • Broccoli (and or cauliflower) –   In order to pump up the iron absorption and fiber, we are adding in  broccoli/cauliflower “rice.” Broccoli is high in iron and high in vitamin C. This combination results in generous levels of iron absorption. It’s like a little micronutrient tango!
  • Other Key ingredients – Herbs and spices (like cilantro and cumin) and two binders; flax meal and a starch or GF flour.

SERVING SUGGESTION

Serve these spicy bites with roasted red pepper dip, vegan con queso, or a creamy green goddess dressing to get even more VITAMIN C.

 

 

These gluten free, Mexican-inspired vegan falafel bites are just my way of saying, you don’t have to skimp on flavor or spend a fortune if if you have food intolerances. I got you covered!

Plant based, full of protein and fiber, and a nice little kick of spice.

Okay, let’s get the BALL rolling. This vegan falafel appetizer is SUPER easy to make.

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Mexican Vegan Falafel Balls (Gluten Free)


★★★★★

4.5 from 19 reviews

  • Author: Lindsay Cotter
  • Total Time: 50 minutes
  • Yield: 12-16 falafel bites 1x
  • Diet: Vegan
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Description

These Mexican-inspired vegan falafel balls are super easy to make with just a few simple ingredients. Perfect for an appetizer, simple finger food, or wholesome snack!


Ingredients

Scale

UPDATED 3-2020 We added a baked falafel version is below in the recipe card. Both baking and frying techniques work, but we recommend baking the falafel or using tapioca flour and the addition of flax meal for best results!

  • 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 (see notes)
  • 2 tbsp flaxseed meal
  • sea salt/black pepper to taste
  • 2–4 tbsp oil
  • Dip or salsa for serving

Instructions

  1. First drain your chickpeas and rinse. Set aside.
  2. 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.
  3. Next add your chickpeas to the food processor. Pulse together until combined. Do not overmix. You want the batter to be thick and chunky.
  4. 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.
  5. Add the flour and flaxseed meal and pulse again until combined. Pour batter into bowl and mix again making sure everything is combined.
  6. Roll the batter into balls a little bigger than golf ball size .
  7. 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.
  8. If you don’t have a good non stick fry pan, we recommend the baking option to baking! Air fryer option in notes.

Baked Vegan Falafel instructions

  1. Heat oven to 400F. After the falafel balls have chilled on baking sheet, grease the pan or line the baking sheet with parchment paper.
  2. Place them in the oven on center rack and bake sheet for 25-30 minutes, turning once halfway through baking. Bites will be golden brown once done. Season with more salt/pepper if desired. Serve right away or freeze for later.

Stove Top Option (Fry pan) instructions –

  1. Heat a large non stick pan on medium with a few tbsps of oil (2-3 tbsp). Enough to coat the pan so falafel doesn’t stick.
  2. Place half the vegan falafel balls in the pan and fry on medium high, turning gently, for 4-6 minutes or until golden brown. Use lid of the pan to cover any oil splash if needed.
  3. Add more oil and repeat for the second batch.
  4. Place all on paper towel and blot off extra oil if desired. Season with more salt/pepper if desired. Serve right away or freeze for later.

Notes

  • If you don’t have tapioca flour, try 3 tbsp brown rice flour or all purpose GF flour.
  • If you are using previously frozen broccoli, I recommend baking option. OVEN BAKED option 
  • AIR FRYER OPTION –Place 7-8 chilled falafel balls in the air fryer and fry at 370F for 15-17 minutes or until golden brown. Turn falafel over half way through cooking. Best to work in two batches.
  • Prep Time: 20 min
  • Cook Time: 30 min
  • Category: appetizer
  • Method: fry
  • Cuisine: mexican/greek

Nutrition

  • Serving Size:
  • Calories: 43
  • Sugar: 0.5 g
  • Sodium: 63.5 mg
  • Fat: 2.2 g
  • Saturated Fat: 0.2 g
  • Carbohydrates: 4.5 g
  • Fiber: 1.6 g
  • Protein: 1.6 g
  • Cholesterol: 0 mg

Keywords: falafel, vegan, mexican, gluten free, appetizer, healthy, dairy free snack, mediterranean

Did you make this recipe?

Tag @cottercrunch on Instagram and hashtag it #cottercrunch

Alright my friends, please don’t hesitate to reach out with any questions! Comment or email anytime.

Cheers,

LC

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Categories: Dairy Free, Gluten Free, Grain Free, Has Video, Main Dishes, Vegan Tags: appetizers, clean eating, meatless, plant based

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Lindsay Cotter of Cotter Crunch

Hi, y'all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten Free eating. I love creating delicious nourishing food that anyone can enjoy.

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Karen says

    02/20/2021 at 6:01 AM

    The recipe says serves 17. How many balls for each person to make sure I count the calories correctly please

    Reply
    • Lindsay Cotter says

      02/20/2021 at 5:24 PM

      Thats per bite/ball. I Would say between 3-5 balls is equivalent to a “serving” for a main course with sides, etc.. 130-215 calories. Hope that helps!

      Reply
  2. Donna Gallagher says

    02/04/2021 at 5:47 PM

    Stove top browning does not cook them well…..it’s good for browning but then you must bake 20-30 min as well. They were mush, very tasty mush !

    Reply
    • Lindsay Cotter says

      02/05/2021 at 7:19 AM

      I’m sorry to hear that you had a bad experience making them on the stove top, Donna. Do you recall what temperature your burner was set to? I just wonder if the pan may have been too cool to cook the center of the falafel.

      Reply
  3. Autumn says

    09/30/2020 at 6:51 PM

    It was good! It didn’t feed 12 though even with sides. It made 17 of the balls. Nice and healthy. Will make again probably will keep the jalapeño spicy next time. We use a vegan homemade taziki sauce to pair with it

    ★★★★

    Reply
  4. Suzy says

    04/21/2020 at 10:03 AM

    We went with the baked version and they came out great!

    ★★★★★

    Reply
  5. wilhelmina says

    04/21/2020 at 8:33 AM

    I enjoyed these so much! I tossed mine in the air fryer and they came out perfectly. This is a winner!

    ★★★★★

    Reply
  6. Toni says

    04/21/2020 at 6:01 AM

    I loved these!! Really tasty and delicious!

    ★★★★★

    Reply
  7. Ashley @ Wishes & Dishes says

    04/20/2020 at 12:25 PM

    Would love these for a mid-afternoon snack right about now!

    ★★★★★

    Reply
  8. Lauren Kelly says

    04/20/2020 at 11:47 AM

    Delicious! I’ve never made these before and was so pleasantly surprised how yummy they came out. Thank you!

    ★★★★★

    Reply
  9. Lindsay Cotter says

    04/10/2020 at 10:00 AM

    I just sent you an email but just in case, commenting here. We are in the middle of updating this recipe. So sorry you must have gotten the unedited version. Did you try baking it? Updating it today!

    Reply
  10. Kaldu Jamur Non MSG says

    04/01/2020 at 12:51 AM

    Hi Cotter, Thanks for the recipe, I want to try making mexico food with non-MSG mushroom broth

    ★★★★★

    Reply
  11. Christina says

    12/28/2019 at 10:39 AM

    I just made these!!! So good!! But I baked mine instead. Next time I am doubling the batch!

    ★★★★★

    Reply
    • Lindsay Cotter says

      12/28/2019 at 11:25 AM

      Oh great idea! they held together well?

      Reply
  12. Jo Jo says

    12/23/2019 at 3:35 PM

    Can I use frozen veggies? Thanks.

    Reply
    • Lindsay Cotter says

      12/23/2019 at 6:11 PM

      I havent tried frozen veggies. It might get too damp. if you do try them, maybe adjust with more flour or beans?

      Reply
  13. LeAnne Armano says

    12/20/2019 at 11:50 AM

    these fell apart on me in the pan ? any ideas? I followed proportions exactly. taste great, just crumbly!

    Reply
    • Lindsay Cotter says

      12/21/2019 at 10:41 AM

      Oh no!! Did you add enough oil? Did you freeze them first? Happy to help remedy this.

      Reply
  14. CoidPedia says

    09/13/2019 at 10:18 PM

    This recipe is so usefull for me, thank you mrs.Lindsay for making this recipe, great for you !

    ★★★★★

    Reply
  15. Trish says

    07/01/2019 at 8:05 AM

    Can I cook these in my air fryer?

    Reply
    • Lindsay Cotter says

      07/01/2019 at 10:31 AM

      Possibly! I haven’t tried it yet. I did try patties with cauliflower and sweet potato though. I have a recipe for that if you want to check it out. Maybe swap the cauliflower with broccoli and add these spices? https://www.cottercrunch.com/sweet-potato-cauliflower-patties/

      Reply
  16. Shelby says

    06/06/2019 at 6:59 PM

    I made these tonight and I loved them! They wouldn’t stick together well in the pan so I decided to throw them in a pot with some oil and fry them (not the healthiest improvise I know) but they turned out amazing! It was my first time eating and attempting to make falafels. Drizzled with a little bit of queso and loved them! I’m going to try this recipe again and hopefully I can get them to stick better next time.

    ★★★★★

    Reply
    • Lindsay Cotter says

      06/06/2019 at 10:42 PM

      Oh I am so glad you found a solution. Did you freeze the batter beforehand? So sorry it didn’t workout baking them.

      Reply
  17. Katie says

    02/28/2019 at 2:28 PM

    Does the avocado oil go into the batter or is it just for frying

    Reply
    • Lindsay Cotter says

      02/28/2019 at 7:38 PM

      It’s used for frying. 🙂

      Reply
  18. Judi says

    02/24/2019 at 4:33 PM

    Comment:
    Oh no, so sorry. Maybe the chickpea flour was too dry for it? How much did you use? How did it turn out in air fryer. Happy to help!

    Not sure why chick pea flour would be drier than coconut flour? Would they be that different?

    And turned out exceptional in the air fryer!

    Reply
    • Lindsay Cotter says

      02/24/2019 at 4:55 PM

      ahh great! Yes, sometimes chickpea flour absorbs more depending on how much you use and the fiber content. But glad it worked out!

      Reply
  19. Judi says

    02/23/2019 at 8:42 PM

    Making tonight and smells great. Did the recipe only subbing chick pea flour for coconut flour and could not form balls. Was too dry. Added some aquafaba to moisten and used a scooper to shape. Did you had any liquid. Also air frying w/o oil and looks great. Can’t wait to try them.

    Reply
    • Lindsay Cotter says

      02/24/2019 at 1:32 PM

      Oh no, so sorry. Maybe the chickpea flour was too dry for it? How much did you use? How did it turn out in air fryer. Happy to help!

      Reply
  20. Geruza says

    02/23/2019 at 1:54 PM

    Horrible recipe…..full griceries for this in the garbage!!! I feel veru bad throwing food like this away. Whoever posted this should be feeling bad and take this off the internet! All the bite balls came apart completely, impossible to save any!

    ★

    Reply
    • Noelle Johnson says

      02/23/2019 at 2:50 PM

      Yikes! That’s such a shame because this is one of my favorites of Cotter Crunch-my family makes it all the time! I’ve found if I try to use a different kind of flour or if I don’t freeze the batter for long enough they fall apart. I would suggest making those changes because when we’ve followed the recipe exactly they’ve turned out great!

      ★★★★★

      Reply
  21. Sue says

    02/07/2019 at 1:53 PM

    How many are in a “serving” for 72 calories? I’m also assuming the 72 cals doesn’t include the frying oil.

    Reply
    • Lindsay Cotter says

      02/08/2019 at 1:08 PM

      Just updated for you! Nutrition is per bite with the 2 tbsp oil included. Hope it helps!

      Reply
  22. James Strange says

    01/01/2019 at 10:36 AM

    I love the idea behind this recipe. Middle Eastern and Mexican recipes mix very well together.

    Reply
    • Lindsay Cotter says

      01/01/2019 at 2:19 PM

      Thanks, James! I agree 😀

      Reply
    • Lindsay Cotter says

      01/02/2019 at 11:36 AM

      glad you agree James!

      Reply
  23. Karen says

    11/14/2018 at 4:31 PM

    Can these be baked and if so, at what temperature and for how long?

    Reply
    • Lindsay Cotter says

      11/14/2018 at 6:34 PM

      I haven’t tried baking them, but you totally could try! I would do 350F for 20-25 minutes. Turn half way

      Reply
      • Karen says

        11/14/2018 at 7:36 PM

        Thank you!
        I made them tonight and they were amazing.

        ★★★★★

        Reply
        • Lindsay Cotter says

          11/14/2018 at 11:14 PM

          wonderful! so glad!

          Reply
  24. Danielle says

    07/28/2018 at 8:01 PM

    Good taste but were crumbly and didn’t stay together when frying – despite me freezing them beforehand.

    ★

    Reply
    • Lindsay Cotter says

      07/29/2018 at 10:27 AM

      Oh no! What pan did you use? And did you use Coconut flour or other Gf flour?
      If that happens, try adding more oil to the pan.

      Reply
  25. Laura says

    07/16/2018 at 7:18 AM

    Hi there, i’ve Just made these beauties and I lay them on the freezer. Can I cook them from frozen straight away or should I partly defrost them before frying. I am Planning to cook them in emergency if you know what I mean xx

    Reply
    • Lindsay Cotter says

      07/16/2018 at 10:24 AM

      Hey there! HOw long did you freeze them? YOu might need more oil if so. Keep me posted!

      Reply
      • Laura Bigsby says

        08/06/2018 at 5:05 AM

        Hi Lindsay,
        I made the falafels and we love them. I baked them straight from frozen for 20 – 25 minutes coated with oil. Here is a link of the post where I linked this recipe to mine
        https://laura-bigsby.blogspot.com/2018/08/summer-eating.html

        ★★★★★

        Reply
        • Lindsay Cotter says

          08/06/2018 at 6:30 AM

          oh thank you Laura! So glad you shared your feedback and cooking tip with these!

          Reply
  26. Cara Manual says

    04/25/2018 at 9:49 PM

    Hi Cotter,
    This food looks very delicious, when is the right time to serve this food, is it suitable for breakfast?
    Thanks for the recipe, only this time I tried to make mexico food.

    ★★★★★

    Reply
    • Kabenologi says

      08/15/2019 at 12:03 AM

      I fully agree with u lad, seems delicious food I cant wait to try this one

      Reply
  27. LORRAINE says

    12/20/2017 at 2:04 AM

    once frozen, how do you reheat them ?

    Reply
    • Cotter Crunch says

      12/20/2017 at 9:23 AM

      You mean after you cook them? Or are you chilling them before cooking through?

      Reply
      • Viv says

        01/19/2019 at 5:19 PM

        When you say prepare ahead and freeze have they been cooked before freezing ! I’m doing a black Saturday memorial in Australia and need to make 300 of them !

        Reply
        • Lindsay Cotter says

          01/19/2019 at 11:53 PM

          Either work! But if you want to just reheat, then you can make them then freeze then reheat in oven to warm.
          If you just want to prep, then make the falafel then freeze till ready. If you’re feeding 300, I would cook beforehand, freeze, then test out a few in the oven when reheating. Does that make sense?

          Reply
  28. Montse says

    07/04/2017 at 6:47 PM

    how a falafel can be mexican??

    Reply
    • Cotter Crunch says

      07/04/2017 at 9:28 PM

      Oh it’s not, i’m just using Mexican Spices. So more MExican style falafel. If that makes sense?

      Reply
  29. noga says

    06/12/2017 at 1:30 PM

    Here in the middle east ,we prepare the falafel from uncooked chickpeas, with onion, garlic, parsley and spices.
    from cooked chickpeas We make hummus spread.
    I suppose the cooking and softening helps solidify the mixture.
    Love the idea of adding cauliflower and broccoli though 🙂

    I Plan to try your recipe tomorrow, I just wanted to know how you make the red pepper dip.
    thanks

    Reply
    • Cotter Crunch says

      06/12/2017 at 2:40 PM

      Oh good to know and thanks for sharing that Noga! I will have to try that next!

      Reply
      • noga says

        06/13/2017 at 12:36 AM

        great, and how about that red pepper dip, how did you make it? I only ask because it looks chunky yummy 🙂 and most of the dips i know are like paste.

        Reply
      • noga says

        06/13/2017 at 12:40 AM

        great, and how about that red pepper dip, how did you make it? I only ask because it looks chunky 🙂 and most of the dips i know are like paste.

        Reply
        • Cotter Crunch says

          06/13/2017 at 3:51 PM

          Yeah this trip was kind of like a red pepper dip and salsa combine! I bought it . You’d love it!

          Reply
  30. Renee says

    05/07/2017 at 8:32 PM

    I just tried to make them – these don’t stick together at all! Ended up being fried mush

    Reply
    • Cotter Crunch says

      05/07/2017 at 9:10 PM

      Oh no! So sorry. We make these a lot. Did you chill the mix before? It needs to set. Did you use any frozen vegetables? Sometimes that makes it crumble. Happy to help resolve this.

      Reply
  31. Ruth says

    02/08/2017 at 11:39 AM

    This recipe looks amazing! I am trying to eat healthy with the occasional day out each week. And it has been fun finding lots of different recipes. I am actually from New Zealand and married to a American. What I do like about living in the USA is being introduced to all these different types of foods I would never have tasted in NZ. Anyway look forward to trying your recipe! 🙂

    Reply
  32. tru says

    01/27/2017 at 7:53 PM

    This looks lovely!

    I’m a little confised though – you say to use uncooked chickpeas, but canned chickpeas are cooked.

    Are you assuming people will cook them?

    Or did you mean cooked? 1 1/2 cups is about equivalent to a can. 1 1/2 cups of uncooked chickpeas will yield significantly more.

    Reply
    • Cotter Crunch says

      01/27/2017 at 8:36 PM

      Oh thank you for pointing that out. It’s 1 1/2 cooked. I meant to say you can use uncooked and then cook them before adding to mix. But canned is easiest! Does that make sense?

      Reply
  33. Amber says

    01/12/2017 at 1:30 PM

    What are the ingredients for the white dipping sauce in the picture??

    Reply
    • Cotter Crunch says

      01/13/2017 at 8:33 AM

      I actually found a cilantro avocado dressing (vegan) and added a little coconut yogurt to it. I think it was Annie’s brand.

      Reply
      • Amber says

        01/13/2017 at 4:37 PM

        I can have Soy, but I dn’t think TVP is GF.

        Reply
        • Cotter Crunch says

          01/13/2017 at 5:03 PM

          Bobs redmill is.
          http://www.bobsredmill.com/tvp-textured-veg-protein.html

          Reply
  34. Amber says

    01/11/2017 at 3:41 PM

    Can I use white beans instead of chickpeas??

    Reply
    • Cotter Crunch says

      01/11/2017 at 11:06 PM

      I haven’t tried that. They might me a little more soft. But worth a shot. Keep me posted!

      Reply
      • Amber says

        01/12/2017 at 5:45 PM

        This is a disaster. White beans are way too soft. I’ll have to find a bean similar to chickpeas since I can’t have chickpeas. Maybe Pinto.

        I added more coconut flour and breadcrumbs, but it didn’t form like they were suppose to. They are in the fridge, ,so we’ll see how it works out.

        Reply
        • Cotter Crunch says

          01/12/2017 at 5:51 PM

          Oh no!! So sorry. Can you have peas? Green peas or black eyed peas?

          Reply
          • Amber says

            01/12/2017 at 9:19 PM

            Peas are gross. Lol

          • Cotter Crunch says

            01/13/2017 at 7:34 AM

            LOL! Okay, well.. I’ll keep thinking. Can you do soy? Soybeans? Edamame? TVP?

  35. Trish says

    12/13/2016 at 10:29 AM

    I was wondering if you can bake them in the oven rather then with oil on the stove top?

    Reply
    • Cotter Crunch says

      12/13/2016 at 12:41 PM

      That should work. Try baking at 350F for 15 minutes then check to see how cooked they are. Keep me posted! Might take longer or shorter depending on oven.

      Reply
  36. Alyssa says

    08/10/2016 at 6:24 PM

    I can never get them to stay together!! I followed the recipe exactly, but they totally fell apart when I was frying them. I could hardly even form them into balls to begin with. I’m just cooking them scrambled.

    Reply
    • Cotter Crunch says

      08/10/2016 at 6:32 PM

      Oh no! I’m sorry. Did you let them sit in freezer or fridge? what kind of veggie did you use? Fresh or frozen? You might need to let the batter be a little thicker. Maybe it blended it too much. Feel free to email me a picture. Happy to help!

      Reply
  37. Amanda @ .running with spoons. says

    07/29/2016 at 8:57 AM

    Confession: I’ve -never- had falafels… which is just crazy since they seem like they’d be right up my alley. And these flavours? Dying.

    Reply
  38. Meghan@CleanEatsFastFeets says

    07/27/2016 at 5:10 PM

    My hands are in the air and I’m waving them like I just don’t care.

    You amaze me.

    Reply
  39. Emilie @ Emilie Eats says

    07/27/2016 at 4:16 PM

    Okay so I’m officially scheduling a party so you can make lots of these falafel bites for me to stuff my face k bye.

    Reply
    • Cotter Crunch says

      07/27/2016 at 9:49 PM

      totally! go for it!

      Reply
  40. Luce@FitSwissChick says

    07/27/2016 at 3:24 AM

    I LOVE falafel! We have so many turkish food place here in Basel, I love to go there, especially when they are wrapped up with Tortillas, salad and yogurt. Yumm.

    Reply
    • Cotter Crunch says

      07/27/2016 at 8:57 AM

      Can i come visit then? ps I’ve missed you!

      Reply
  41. Lauren @ The Bikini Experiment says

    07/26/2016 at 2:22 PM

    These Vegan Falafel bites look awesome. I love that the ingredients are not complicated. Must try these!

    Reply
    • Cotter Crunch says

      07/26/2016 at 9:12 PM

      yes! totally! Keep me posted Lauren

      Reply
  42. jill conyers says

    07/26/2016 at 10:01 AM

    Healthy Bites get a savory makeover. Love it! At this rate you will have my entire menu for next week planned.

    Reply
    • Cotter Crunch says

      07/26/2016 at 9:17 PM

      yes!! i love fueling you! <3

      Reply
  43. Kristy from Southern In Law says

    07/25/2016 at 9:10 PM

    I loveeee falafel and I loveeeee mexican flavours so this looks seriously PERFECT! I need to try this as soon as I finish my latest batch of falafel!

    Reply
  44. Cassie says

    07/25/2016 at 8:36 PM

    I’ve FALAFELLIN’ in love with this recipe–GET IT? LOL, anyways, bowls recipes doesn’t have to end here! We can TOTALLY continue to enjoy bowls recipes as much as we want regardless!

    Reply
    • Cotter Crunch says

      07/25/2016 at 9:27 PM

      haha i love it!

      Reply
  45. Harper Susher says

    07/25/2016 at 8:17 PM

    These look absolutely amazing!

    Reply
    • Cotter Crunch says

      07/26/2016 at 7:19 AM

      thanks Harper!

      Reply
  46. dixya @food, pleasure, and health says

    07/25/2016 at 8:11 PM

    i love falafel in general..i recently made a batch from Sonali’s new cookbook. i will definitely have to check out your version very soon!

    Reply
  47. katie says

    07/25/2016 at 4:44 PM

    MEXICAN falafel!?!? Only you….. 🙂

    I really want these and I happen to have all the ingredients….hmm. Wanna come over and make them for me?

    Reply
    • Cotter Crunch says

      07/25/2016 at 5:05 PM

      pour the tequila! I’m on my way

      Reply
  48. Divya @ Eat Teach Blog says

    07/25/2016 at 11:58 AM

    I am not typically a fan of falafels, but these look f-a-n-t-a-s-t-i-c!

    Reply
    • Cotter Crunch says

      07/25/2016 at 3:43 PM

      yea! so glad i could convince you! haha

      Reply
  49. Laura @ Sprint 2 the Table says

    07/25/2016 at 10:52 AM

    I think San Diego should STILL be on your list of favorites. Come visit and we’ll goto Roxy’s together!

    Reply
    • Cotter Crunch says

      07/25/2016 at 3:44 PM

      have you guys been there?

      Reply
  50. Rebecca @ Strength and Sunshine says

    07/25/2016 at 10:42 AM

    I’m all about fusing different cuisines! This is great!

    Reply
    • Cotter Crunch says

      07/25/2016 at 4:15 PM

      right? the best of both worlds, literally! LOL!

      Reply
  51. Amanda @ Cookie Named Desire says

    07/25/2016 at 10:41 AM

    I’ve been wanting to make my own falafels for the longest time now, but was always so intimidated. So obviously I need to suck it up and make these tasty bites for lunch!

    Reply
    • Cotter Crunch says

      07/25/2016 at 4:17 PM

      really? Girl, you got this!! so easy!! Promise

      Reply
  52. ACKTIVE LIFE says

    07/25/2016 at 10:38 AM

    Oh my goodness these look AMAZING-BALLS! PS: I haven’t been able to check your VM as I have like zero cell phone service where I am currently staying…This will be different next week…XOXO

    Reply
    • Cotter Crunch says

      07/25/2016 at 5:03 PM

      enjoy it girl! nothing big going on here, just falafel. LOL!

      Reply
  53. Annmarie says

    07/25/2016 at 7:29 AM

    I LOVE me some falafels- these look amazing!

    Reply
    • Cotter Crunch says

      07/25/2016 at 9:36 PM

      thanks friend. Me too!

      Reply
  54. michele @ paleorunningmomma says

    07/25/2016 at 6:11 AM

    I miss falafel! Too yummy. I love all these spices and they look good enough to bite right off my screen 🙂

    Reply
    • Cotter Crunch says

      07/25/2016 at 6:24 AM

      I know this is off topic, but I have a lot of paleo friends/clients who can tolerate chickpeas or lentils. Even hummus. No problem whatsoever. I am same way. Because I LOVE my hummus. haha! It’s probably because these legumes have less raffinose(fructose). Just a thought. You could plantain bites here!

      Reply
      • michele @ paleorunningmomma says

        07/25/2016 at 6:48 AM

        I’m not a big lentil fan but definitely love hummus and chickpeas! I’ll sometimes have hummus when out to eat without a reaction. Good to know 🙂

        Reply
  55. Megan @ Skinny Fitalicious says

    07/25/2016 at 6:08 AM

    I haven’t had falafels in forever! Now I’m totally craving them. I’m loving the Mediterranean and Mexican fusion here too!

    Reply
    • Cotter Crunch says

      07/25/2016 at 9:37 PM

      yes, i knew you’d appreciate! haha

      Reply
  56. Susie @ SuzLyfe says

    07/25/2016 at 5:46 AM

    Alex had falafel the other day! But I would totally dig this set of spices and flavors. You know I love my Mexican food!

    Reply
    • Cotter Crunch says

      07/25/2016 at 9:37 PM

      from where? I swear chicago has the best places to eat! So fun!

      Reply

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