Gluten-free | Dairy-free | Sugar-free | Vegan | No added fats or oils
Makes: 14-16 falafel rolls
Cuisine: Middle East
Soak time: Overnight
Prep Time: 10 minutes
Cook time: 7 - 9 minutes
Falafel's could well be one of the most famous street foods in the Middle East thanks to their wonderful flavour, texture and readily available ingredients. Falafel's are traditionally deep-fried, which, as we know, is the most unhealthy cooking method there is.
As my eldest daughter lives a plant-based lifestyle, I thought I would use my magic and create a healthy version of falafel for her. My creation is free from gluten, sugar and dairy, and there is no added oils or fats either! The falafels were served for dinner one night, and they were such a hit that I decided to share the recipe with you all.
You can use my falafel's in several wonderful ways, including in a gut-healing bowl, served with salad, as part of a vegetarian or vegan meal, or with a bit of hummus on the side for dipping.
Hints, Tips & Tricks
You will need to prepare this recipe the day before you intend to cook them, as the dried chickpeas require an overnight soak to soften them.
You will need a food processor and an air fryer for this recipe.
This recipe also requires Bridget's Sticky Sauce, a healthy cooking sauce I use in many of my recipes. It's simple, healthy and packs a lot of flavour without adding unnecessary calories. If you need the recipe, you can get it here.
A squeeze of lemon is delicious with my falafel's, and they're delightful when served with my Healthy Naan or Coconut Flatbread. You can find these healthy bread recipes plus many more in my popular eBook - Bridget's Healthy Bread's and Pastries.
Other serving suggestions include:
- used in a gut-healing bowl,
- served with a delicious salad,
- as part of a vegetarian or vegan meal,
- or with a bit of hummus on the side for dipping.
For more of my healthy vegetarian and vegan-friendly dishes, check out my eBook - Bridget's Healthy Veggies. And, if you would like more healthy Air Fryer recipes, plus have a handy air fryer guide on hand, check out my eBook - Healthy Air Fryer Secrets - 50+ recipes.
- 250 g (8.8 oz) dried chickpeas, soaked overnight in 1 litre (2 pints) cold water
- 1⁄2 red onion, very finely chopped, minced or grated
- 2 cloves garlic, crushed
- 2 tsp cumin powder
- 1 tsp coriander powder
- 1 small handful flat-leaf parsley, finely chopped
- 1 small handful of coriander leaves, finely chopped
- Zest of 1 lemon, finely grated
- 1 tsp of baking powder
- 1⁄2 tsp Himalayan salt
- 1 tbsp water
- 1 tbsp Bridget's Sticky Sauce
- Once your chickpeas have soaked overnight, drain them well in a colander and discard the soaking water.
- Place the drained chickpeas into the bowl of your food processor along with the onion, garlic, cumin powder, coriander powder, parsley, coriander leaves and lemon zest (depending on the size of your food processor, you may need to do this step in batches)
- Blend the ingredients well until the chickpeas are broken up into tiny pieces like a fine crumb. You don't want to blend the chickpeas too much or be too pasty and dry out when cooked. Avoid mush!
- Add the baking powder, salt, water and sticky sauce and blend to combine. Test the mixture holds together by squeezing a little of the mix between your fingers, so it holds together nicely. If it's still crumbly, add an extra tablespoon of water.
- Using damp hands, roll the mixture into 14-16 little oval sausages- damp hands will help you shape the falafel. Take your time here, getting used to the technique of rolling the falafel in your hands.
- Preheat your air fryer for 2 minutes at 200C (390F). Lay the falafel into the air fryer basket or on the rack. Air fry for 7-9 minutes or until golden and crisp outside and cooked through in the middle.