Gluten-free, easy to make falafel balls

Ready for a spice heavy, minimal ingredient, super yummy recipe?? I hope so because you’re getting it in two forms. Here via my typical recipe blog post AND on youtube. One of my New Years goals is to learn how film and edit my own videos. This is my first recipe video and boy did I learn a lot. One, I think I need to invest in some mic stuff — the sound quality is not fabulous, but OH WELL, we do what we can right? Two, there is no filtering on a youtube video LOL. I don’t usually wear makeup while traipsing around my kitchen in the morning, but this may change — again OH WELL. Three, even editing it clocked in at over 11 minutes. The real question is are any of you going to sit and watch it? Four, I should probably close the door next time…but I already filmed the second video and forgot…whooooops! Live and learn.

I hope you love it // find it helpful and fun to cook WITH me, if you do or have thoughts re future videos leave a comment either here, on my youtube channel, or in my inbox.

Now — on to the recipe for those who aren’t into the video thing.

Ingredients // Pantry items:

  • 1 can unsalted chickpeas

  • 1/2c fresh chopped parsley

  • 1/2 small onion (or one shallot) — omit if Low FODMAP

  • 2 tablespoons buckwheat flour

  • 1/2 teaspoon sea salt

  • Pepper to taste

  • 1 teaspoon cumin

  • 1 teaspoon coriander

  • 1/4 teaspoon paprika

  • Big pinch of cardamom

  • Big pinch of red chili flakes

  • 1 tablespoon lemon juice

  • High speed blender or food processor


  • Preheat oven to 400F

  • Wash and chop parsley and onion//shallot (if using)

  • Rinse canned chickpeas

  • Add all ingredients except for the chili flakes to a high speed blender or food processor

  • Blend // process until completely combined but not too smooth (we like some chunks here)

  • Transfer to a bowl and fold in red chili flakes

  • Roll into 9 golf ball sized balls

  • Place on baking sheet + smush them down a bit so they’re slightly flattened

  • Bake for 25 mins or until slightly browned on top

Enjoy in a pita or on salad. I personally love them with a spicy, noochy tahini dressing on top of a bowl of greens (fresh or cooked).