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.
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}
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.
Print
Mexican Vegan Falafel Balls (Gluten Free)
- Prep Time: 20 min
- Cook Time: 30 min
- Total Time: 50 minutes
- Yield: 12-16 falafel bites 1x
- Diet: Vegan
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
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
- First drain your chickpeas and rinse. Set aside.
- 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.
- Next add your chickpeas to the food processor. Pulse together until combined. Do not overmix. You want the batter to be thick and chunky.
- 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.
- Add the flour and flaxseed meal and pulse again until combined. Pour batter into bowl and mix again making sure everything is combined.
- Roll the batter into balls a little bigger than golf ball size .
- 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.
- 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
- Heat oven to 400F. After the falafel balls have chilled on baking sheet, grease the pan or line the baking sheet with parchment paper.
- 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 –
- 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.
- 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.
- Add more oil and repeat for the second batch.
- 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.
- 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
Alright my friends, please don’t hesitate to reach out with any questions! Comment or email anytime.
Cheers,
LC
