These Mexican Vegan Falafel Bites are nutritious and packed with flavor! They’re easy to make with just a few simple ingredients, and no eggs! Great for a quick meal, wholesome snack, or healthy party appetizer.
Why You’ll Love These Falafel Bites
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 you have food intolerances. I got you covered!
Plant based, full of protein and fiber, and a nice little kick of spice, they’re the perfect appetizer, simple finger food, or wholesome snack!
Mexican Falafel Ingredients
- 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 Suggestions
Serve these spicy bites with Roasted Red Pepper Sauce, Vegan Salsa Con Queso, Spicy Vegan Ranch or a creamy Vegan Green Goddess Dressing.
How to Make Baked Mexican Falafel
You can make the falafel batter ahead of time and the freeze them for later use. Freezer friendly, just like my vegan burgers.
- Drain and rinse chickpeas and set aside.
- Grind the broccoli and cauliflower in a food processor or blender until they are riced.
- Add the chickpeas to the food processor and pulse together until combined. Make sure not to overmix, the batter should be chunky.
- Add the onion, jalapeño, cilantro, garlic, and spices and pulse until just 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.
- Roll the batter into balls a little bigger than golf ball size.
- Chill in the fridge for 1 hour or freezer for 10 – 15 minutes to set. The longer the better if using the fridge.
- 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.
Air Fryer Option
To make falafel in the air fryer, simply place the chilled falafel balls in the air fryer and fry at 370° F for 15-17 minutes, or until golden brown. Turn falafel over half way through cooking.
More of Our Favorite
Gluten-Free Air Fryer Recipes
Mexican Vegan Falafel Recipe
- Total Time: 50 minutes
- Yield: about 17 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 which 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 ½ cup chickpeas (canned works, drained)
- 2 cups (~ ½ lb) broccoli florets (feel free to mix in cauliflower) see notes if using frozen
- 1 shallot or ½ cup chopped red onion
- 1 jalapeño, diced (de-seed for less spice)
- ½ cup fresh cilantro, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- 3 Tablespoons tapioca flour or 3-4 Tablespoons gluten free flour of choice (see notes)
- 2 Tablespoons flaxseed meal
- sea salt/black pepper to taste
- 2–4 Tablespoons oil
- dip or salsa for serving
Instructions
- First drain the chickpeas and rinse. Set aside.
- Next grind the broccoli/cauliflower so that it is “riced.” Makes about 1 to 1 ½ cups riced after placed in food processor or blender.
- Next add the chickpeas to the food processor. Pulse together until combined. Do not over mix. The batter should be thick and chunky.
- Add the onion, jalapeño, 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 the falafel balls on a cookie sheet and chill in the fridge for 1 hour or freezer for 10 – 15 minutes to set. The longer the better if using the fridge. Once chilled, remove from fridge.
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 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 2-3 tablespoons oil. 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 balls on paper towel and blot off any 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 tablespoons brown rice flour or all purpose gluten free 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 falafels 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: 1 falafel bite
- 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
It was good! 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
We went with the baked version and they came out great!
I enjoyed these so much! I tossed mine in the air fryer and they came out perfectly. This is a winner!
I loved these!! Really tasty and delicious!
Would love these for a mid-afternoon snack right about now!
Delicious! I’ve never made these before and was so pleasantly surprised how yummy they came out. Thank you!
Hi Cotter, Thanks for the recipe, I want to try making mexico food with non-MSG mushroom broth
I just made these!!! So good!! But I baked mine instead. Next time I am doubling the batch!
Oh great idea! they held together well?
Can I use frozen veggies? Thanks.
I havent tried frozen veggies. It might get too damp. if you do try them, maybe adjust with more flour or beans?
these fell apart on me in the pan ? any ideas? I followed proportions exactly. taste great, just crumbly!
Oh no!! Did you add enough oil? Did you freeze them first? Happy to help remedy this.
This recipe is so usefull for me, thank you mrs.Lindsay for making this recipe, great for you !
Can I cook these in my air fryer?
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/
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.
Oh I am so glad you found a solution. Did you freeze the batter beforehand? So sorry it didn’t workout baking them.
Does the avocado oil go into the batter or is it just for frying
It’s used for frying. 🙂
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!
ahh great! Yes, sometimes chickpea flour absorbs more depending on how much you use and the fiber content. But glad it worked out!
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.
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!
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!
How many are in a “serving” for 72 calories? I’m also assuming the 72 cals doesn’t include the frying oil.
Just updated for you! Nutrition is per bite with the 2 tbsp oil included. Hope it helps!
I love the idea behind this recipe. Middle Eastern and Mexican recipes mix very well together.
Thanks, James! I agree 😀
glad you agree James!
Can these be baked and if so, at what temperature and for how long?
I haven’t tried baking them, but you totally could try! I would do 350F for 20-25 minutes. Turn half way
Thank you!
I made them tonight and they were amazing.
wonderful! so glad!
Good taste but were crumbly and didn’t stay together when frying – despite me freezing them beforehand.
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.
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
Hey there! HOw long did you freeze them? YOu might need more oil if so. Keep me posted!
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
oh thank you Laura! So glad you shared your feedback and cooking tip with these!
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.
I fully agree with u lad, seems delicious food I cant wait to try this one
once frozen, how do you reheat them ?
You mean after you cook them? Or are you chilling them before cooking through?
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 !
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?
how a falafel can be mexican??
Oh it’s not, i’m just using Mexican Spices. So more MExican style falafel. If that makes sense?
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
Oh good to know and thanks for sharing that Noga! I will have to try that next!
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.
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.
Yeah this trip was kind of like a red pepper dip and salsa combine! I bought it . You’d love it!
I just tried to make them – these don’t stick together at all! Ended up being fried mush
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.
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! 🙂
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.
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?
What are the ingredients for the white dipping sauce in the picture??
I actually found a cilantro avocado dressing (vegan) and added a little coconut yogurt to it. I think it was Annie’s brand.
I can have Soy, but I dn’t think TVP is GF.
Bobs redmill is.
http://www.bobsredmill.com/tvp-textured-veg-protein.html
Can I use white beans instead of chickpeas??
I haven’t tried that. They might me a little more soft. But worth a shot. Keep me posted!
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.
Oh no!! So sorry. Can you have peas? Green peas or black eyed peas?
Peas are gross. Lol
LOL! Okay, well.. I’ll keep thinking. Can you do soy? Soybeans? Edamame? TVP?
I was wondering if you can bake them in the oven rather then with oil on the stove top?
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.
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.
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!
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.
My hands are in the air and I’m waving them like I just don’t care.
You amaze me.
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.
totally! go for it!
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.
Can i come visit then? ps I’ve missed you!
These Vegan Falafel bites look awesome. I love that the ingredients are not complicated. Must try these!
yes! totally! Keep me posted Lauren
Healthy Bites get a savory makeover. Love it! At this rate you will have my entire menu for next week planned.
yes!! i love fueling you! <3
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!
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!
haha i love it!
These look absolutely amazing!
thanks Harper!
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!
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?
pour the tequila! I’m on my way
I am not typically a fan of falafels, but these look f-a-n-t-a-s-t-i-c!
yea! so glad i could convince you! haha
I think San Diego should STILL be on your list of favorites. Come visit and we’ll goto Roxy’s together!
have you guys been there?
I’m all about fusing different cuisines! This is great!
right? the best of both worlds, literally! LOL!
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!
really? Girl, you got this!! so easy!! Promise
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
enjoy it girl! nothing big going on here, just falafel. LOL!
I LOVE me some falafels- these look amazing!
thanks friend. Me too!
I miss falafel! Too yummy. I love all these spices and they look good enough to bite right off my screen 🙂
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!
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 🙂
I haven’t had falafels in forever! Now I’m totally craving them. I’m loving the Mediterranean and Mexican fusion here too!
yes, i knew you’d appreciate! haha
Alex had falafel the other day! But I would totally dig this set of spices and flavors. You know I love my Mexican food!
from where? I swear chicago has the best places to eat! So fun!