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!
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. BITES! Right? Haha, actually I do have another bite recipe (in the form of Healthy bites) this week so it’s looking like bite week is semi-happening. None the less, Mexican Vegan Falafel Bites 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!
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 Bites {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?
Let’s examine what makes these gluten free Mexican Vegan Falafel bites EASY, DELICIOUS, and OH SO SNEAKY HEALTHY!
Hint –> there is a mix of extra veggies in the batter.
- First: 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!
- Second: 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.
(note –> this is what the batter will look like before rolling).
- And third: 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.
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 SNACK BITE meal. YES!!!
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
Okay, let’s get the BALL.. I mean Bite 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.
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Mexican Vegan Falafel Bites {Gluten Free}
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Prep Time: 20 min -
Cook Time: 15 min
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Total Time: 35 minutes
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Yield: 18 falafel bites
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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.
Ingredients
- 1 1/2 cup chickpeas (canned works, drained)
- 1 shallot or 1/4 cup onion
- 2 cups whole Cauliflower/Broccoli combo (feel free to just use one or the other)
- 1 jalapeno (de- seed if you don’t want spicy)
- 1 garlic clove (minced)
- 1/4 cup packed cilantro
- 1 tsp ground cumin
- 1/2 tsp paprika
- 2 tbsp coconut flour or 3-4 tbsp gluten free flour of choice (see notes)
- sea salt/black pepper to taste
- 2-4 tbsp oil (avocado works great for frying)
- Additional salsa/dips/hummus to serve with (optional)
Instructions
- First drain your chickpeas and rinse. Set aside.
- Next grind your broccoli/cauliflower so that it is “riced.” See picture above. Makes about 1 cup riced after placed in food processor.
- Place all ingredients in food processor and pulse about 5x everything is mixed but not pureed. Do not over pulse. You want it thick and chunky. If the batter seems to wet, add a 1-2 more tbsp flour.
- Next empty mix into a bowl and form into golf size balls (bites).
- Place these vegan falafel balls/bites on a cookie sheet then in fridge for 1 hr or freezer for 10 -15 minutes to set. (the longer the better if using the fridge)
- Once set, remove from fridge.
- Heat a large skillet or frying pan on hight with a few tbsps of oil (2-3 tbsp).
- Place half the vegan falafel bites in the pan and fry on medium high, turning gently, for 4-6 minutes or until golden brown.
- 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.
- Great with a salsa, hummus, red pepper dip, etc. Pair with a Mexican corn salad or side of choice.
Notes
If you don’t have coconut flour, try 3-4 tbsp arrowroot flour, potato flour, tapioca flour, or multipurpose GF flour.
These work great at appetizers or as a finger food meal. Make ahead and freeze for later!
You can make the balls ahead of times and place in fridge for up to 24 hrs before cooking.
Per Falafel Bite
Kitchen Tools to Help You Make these TASTY Vegan Falafel Bites!
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- Food Processor
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- organic Chickpeas/Garbanzo Beans
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- Cumin
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- Frying Pan
P.S You must serve with some sort of roasted corn and Avocado salad! It’s SOOOO GOOD!
Are you feeling like we should have a meatless Monday Mediterranean fiesta now? I kinda think so.
Olé! I mean OPA!
No but really… let’s boycott Monday and have a PARTY!
Falafels, do you dig them? What’s not to love!?
Cheers friends!
KEEP ME POSTED ON YOU! LET’S STAY CONNECTED. SO VIA FACEBOOK, INSTAGRAM, PINTEREST, AND TWITTER.
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!
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
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 LOVE me some falafels- these look amazing!
thanks friend. Me too!
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’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
I’m all about fusing different cuisines! This is great!
right? the best of both worlds, literally! LOL!
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 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
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 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!
These look absolutely amazing!
thanks Harper!
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!
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!
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
These Vegan Falafel bites look awesome. I love that the ingredients are not complicated. Must try these!
yes! totally! Keep me posted Lauren
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!
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!
My hands are in the air and I’m waving them like I just don’t care.
You amaze me.
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.
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!
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.
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?
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
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?
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! 🙂
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.
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!
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?
once frozen, how do you reheat them ?
You mean after you cook them? Or are you chilling them before cooking through?
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.
★★★★★