Cotter Crunch

Healthy Gluten Free Recipes One Bite at a Time!

143 Comments

Mexican Vegan Falafel Balls {Gluten Free}

Vegan Icon VeganDairy Free Icon Dairy FreeJump to Video Jump to Video
Jump to RecipePrint Recipe

Healthy Mexican Vegan Falafel Balls! This Vegan Falafel appetizer recipe is super easy to make with just a can of chickpeas, spices, veggies, jalapeño, and gluten free flour. No eggs needed.  Great for a quick finger food meal or a wholesome snack! 

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

I’m a little sad that bowls recipe week is over. But then again, that just means I can move onto the next best thing. Snack balls! Right? Well, yes! Mexican Vegan Falafel balls are where it’s at on this Meatless Monday! Gluten free, grain free, and oh …. sneaky sneaky extra veggies hidden inside. CAN YOU HANDLE THAT? Yes, yes you can!

Mexican Vegan Falafel Bites that are healthy and easy to make! A quick vegan falafel recipe that's packed full of flavor and gluten free. A wholesome appetizer or healthy finger food plant based meal!

When the Kiwi and I were first married, jetting around to race to race, one of our favorite places to go was San Diego! They had this awesome little vegetarian cafe in Encinitas called Roxy’s. BEST FALAFELS and HUMMUS EVER! We often joke that we will travel back just for the falafels alone. Haha, I feel like I say that a lot with food and traveling. But it’s totally legit, right?

Well fast forward 8 years and now I am on a mission to recreate that falafel platter, but gluten free and vegan falafel style! Why? Because for one, I love a good food allergy recipe challenge. And two, gluten free falafels are pretty readily available now (yay)! But not for those who limit egg intake or are vegan/gluten free. It can be difficult to find store bought or a good QUALITY recipe. Being that this is my full time job (to recipe test test test all the things), I am happy to accommodate to certain food allergies or preferences for my fellow foodies, friends, families, readers, and MYSELF. Duh!

How to Make Mexican Vegan Falafel Balls {1 Minute Video}

I almost must confess, I totally made these Mexican Vegan Falafel Bites for the nerdy nutrition facts too. You missed those, didn’t you?

Is falafel healthy?

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

Plant based power! Iron, Protein, and Fiber!

  • Chickpeas are LOADED with plant based Iron. YEA! Which is definitely needed on a vegan/vegetarian diet. An another reason I LOVE using chickpeas in vegan protein bars. Digestion TIPS –> 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!
  • In order to pump up the Iron absorption and fiber, I mixed in a  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! Not to mention helps prevent anemia, boost energy, and your immune system.
  •  The herbs and spices in these vegan falafels are packed with anti-inflammatory properties. YEA Buddy! Cumin (in particular) is said to have an higher antioxidant level than that of Vitamin C. Crazy good! (source). Plus one study showed it boosted immune system during times of stress. Like say… when you’re stressed about DINNER! Haha, I”m kidding. kinda.

(note –> this is what the batter will look like before rolling).

Mexican Vegan Falafel Bites that are healthy and easy to make! A quick vegan falafel recipe that's packed full of flavor and gluten free.

 

BONUS TIP –> serve these Spicy vegan falafels with a roasted red pepper dip, tomato salsa, or a creamy green veggie dressing to get even more VITAMIN C. Gotta love that Iron absorption support. You could also make My Gluten-Free Kitchen’s Gluten-Free Chips Avocado Bites for a complete MEXICAN appetizer or snacky meal. YES!!!

mexican-falafel-bites-(GF,-Vegan)-(4-of-1)-5 mexican-vegan-falafel-bites-(GF,-Vegan)-(4-of-1)-3

So you see, I kinda like making food as FUEL in all sorts of ways. These gluten free and Mexican inspired vegan falafel bites are just my way of sayin you don’t have to skimp on flavor, or texture, OR HEALTH if you have food intolerances. Capeesh? Oh and even if you are healthy as a horse with NO allergies or food intolerances, these vegan falafels are still LEGIT. Hands down! Or Hands up and wave them in the air like you just don’t care. Ohh.. did I just say that? Corniness. Dang!

Plant based, protein and fiber packed, SPIC

Healthy Mexican Vegan Falafel Bites! These Vegan Falafel bites are super easy to make with just a can of chickpeas, spices, veggies, jalapeño, and gluten free flour. No eggs needed. Great for a quick finger food meal or a wholesome appetizer!

Okay, let’s get the BALL rolling. These vegan falafels are SUPER easy to make. And you can make the batter ahead of time. You can also freeze them for later use. Freezer friendly, just like my vegan burgers. Yup! LOVE that meal prep.

Print

Mexican Inspired Vegan Falafel Balls {Gluten Free}

★★★★★

4.3 from 13 reviews

  • Author: Lindsay Cotter
  • Prep Time: 20 min
  • Cook Time: 15 min
  • Total Time: 35 minutes
  • Yield: 18 falafel bites 1x
Print Recipe

Description

Healthy Mexican Vegan Falafel Balls! These Vegan Falafel bites are super easy to make with just a can of chickpeas, spices, veggies, jalapeño, and gluten free flour. No eggs needed.

Scale

Ingredients

  • 1 1/2 cup chickpeas (canned works, drained)
  • 1 shallot or 1/2 cup chopped red onion
  • 2 cups  (~ 1/2 lb) Broccoli florets (feel free to mix in cauliflower) see notes if using frozen
  • 1 jalapeño – diced (de-seed if you don’t want spicy)
  • 2 garlic cloves (minced)
  • 1/2 cup packed cilantro
  • 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 (avocado works great for frying)
  • 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. Next empty mix into a bowl.
  5. Add the onion jalapeno in the food processor or blender and pulse until combined. Mix with chickpea and broccoli batter bowl.
  6. Mix in your spices, flour, and flaxseed meal.
  7. Roll the batter into balls a little bigger than golf ball size .
  8. 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.
  9. Once chilled, remove from fridge.
  10. 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. See notes for baking option.
  11. 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.
  12. Add more oil and repeat for the second batch.
  13. Place all on paper towel and blot off extra oil if desired.
  14. 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 arrowroot flour, potato flour, or all purpose GF flour.
  • If you are using previously frozen broccoli, I recommend baking option.
  • OVEN BAKE OPTION –   Heat oven to 400F. After chilled, bake on greased baking sheet for 25-30 minutes, turning once. Bites will be golden brown once done.
  • Category: appetizer
  • Method: fry
  • Cuisine: mexican/greek

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

Mexican Vegan Falafel Bites that are healthy and easy to make! A quick vegan falafel recipe that's packed full of flavor and gluten free.

P.S You must serve with some sort of roasted corn and Avocado salad! It’s SOOOO GOOD!

Falafels, do you dig them? What’s not to love!?

 

Cheers friends!

LC

 

Healthy Mexican Vegan Falafel Bites! These Vegan Falafel bites are super easy to make with just a can of chickpeas, spices, veggies, jalapeño, and gluten free flour. No eggs needed. Great for a quick finger food meal or a wholesome appetizer! @cottercrunch

Related Posts

Photo of Lindsay Cotter of Cotter CrunchHi, I’m Lindsay!  Gluten Free Nutrition Specialist, food photographer and author of Nourishing Superfood Bowls, and meal plan guru! I’d love to know you more! Follow me on Instagram, Facebook, Pinterest, and drop a comment below.

Have a question? Use ctrl+f or ⌘+f on your computer or the “find on page” function on your phone browser to search existing comments!

Reader Interactions

Comments

    Rate & Comment

    Your email address will not be published. Required fields are marked *

    ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Susie @ SuzLyfe says

    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

      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

  5. ACKTIVE LIFE says

    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

  10. katie says

    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

  13. Cassie says

    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

  21. Alyssa says

    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

      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

  25. tru says

    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

      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

  26. Ruth says

    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

    • Cotter Crunch says

      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

  28. noga says

    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

      • Viv says

        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

          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

  31. Cara Manual says

    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

  32. Laura says

    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

  33. Danielle says

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

    ★

    Reply

  37. Geruza says

    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

      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

  38. Judi says

    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

  39. Judi says

    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

  41. Shelby says

    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

freebie!

Nourishing Superfood Bowls Cookbook 5 Free Recipes Sneak PeekSign up & get 5 FREE RECIPES from my Nourishing Superfood Bowls Cookbook

freebie!

Nourishing Superfood Bowls Cookbook 5 Free Recipes Sneak PeekSign up & get 5 FREE RECIPES from my Nourishing Superfood Bowls Cookbook