Gluten-Free Falafel from Chef Robin Bar-on


  • 2 cups dried chickpeas
  • 1 medium yellow onion cut in quarters
  • 2 bunches parsley
  • 1 bunch cilantro
  • 1 Tbsp. cumin
  • 1 Tbsp. salt
  • 1 tsp baking soda
  • 1/2 tsp coriander
  • (Optional 1 seeded jalapeno)


Important Notes: Soak your chickpeas overnight in a 6” deep pan. Mix this recipe in two separate batches so that everything you see below you will do twice.

  1. In a food processor start by adding half of the onion, 1 bunch parsley and half bunch cilantro (and jalapeno opt.); mix (this creates moisture before adding the chickpeas to help them grind).
  2. Add half of the chickpeas; mix (pieces should be even, but don’t over-mix. You should mix for about 1 minute, turning the food processor off once to wipe down the sides of the mixer with a spatula/spoon)
  3. Dump mix out into a big kitchen bowl.
  4. Repeat above steps with second half of ingredients.
  5. Dump second half into bowl.
  6. Add spices, salt and baking soda to bowl/chickpea mixture.
  7. Mix together with your hands
  8. Deep fry in oil at 350 degrees Fahrenheit until cooked through and browned to your liking.

2 responses to “Gluten-Free Falafel from Chef Robin Bar-on”

  1. Mich says:

    try spraying with light cooking oil and bake, works for me 🙂

  2. Constance says:

    This looks yummy. Can these be baked, as I do not deep any anything? Thanks.

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