Vegan & Gluten-Free Recipes by Allyson Kramer (2024)

Posted on 2010/11/08 by allyson53 Comments

I cannot even explain to you all how much I love falafel…

This recipe came about by combining my favorite vegan fritter with my favorite hummus flavor. Ahhh, life is good, no?

Roasted Red Pepper & Garlic Falafel

makes about 20 falafel fritters

Ingredients:

  • 1 red pepper
  • 1 entire bulb of garlic
  • 4 cups cooked chickpeas
  • 1 cup of finely minced onion
  • 2 tsp cumin
  • 1 tsp salt
  • 2 tsp baking powder
  • 3/4 cup + 2 tbsp chickpea flour
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped

Directions:

Before doing anything else, roast that pepper and that garlic bulb!

First, peel the outer layer of paper from the garlic bulb until the individual cloves can be seen, but are still connected. Chop off the pointy tops of the garlic bulbs and the bottom of the bulb so that garlic is exposed on both sides but all is still connected to the base…. then wrap loosely in foil. Confused? Here’s sort of what I did, except I broiled mine.

I stuck the garlic bulb wrapped in foil and the red pepper (not wrapped in anything) together on a baking sheet and broiled until the red pepper was fully blackened, turning the pepper as necessary. This post includes a quick rundown of how to roast a pepper if you’re not quite sure.

Once the red pepper was blackened on all sides, I removed both the garlic and pepper from the oven.

Next I peeled the outer layers off of the garlic bulb and left just the yummy roasted cloves.

Then I de-skinned/de-seeded the red pepper, chopped it up and set aside.

Okay, so once you’ve done all that, the rest is easy:

In food processor, combine roasted garlic cloves (I ended up with 8), canned chickpeas, minced onion, cumin, salt and baking powder. Pulse together until mixed, then scrape down sides. Repeat until all is combined into a thick hummus-like consistency. (You may need to add a touch of water to the mix to get it smooth enough).

Transfer chickpea mixture into a large bowl and stir in chickpea flour… making sure to only mix it just enough to combine. Fold in parsley, cilantro and chopped red pepper.

Chill mixture in freezer for a few minutes…or in the fridge if you have an extra hour or so. It needs to be chilled until workable. In the meantime, get your oil ready to go.

I used a deep fryer to cook mine, but a nice deep pot of oil would work well too- since I’m not too good with giant pots of hot oil, I’ll keep the directions to what I did with the deep fryer.

I heated my vegetable oil until it reached 360 °F. Once the oil was ready, I tested it by dropping a small amount of batter in the oil… once it rose to the top and started cooking I dropped in a tester falafel ball. This gave me a cooking time of about 8 minutes until perfect done-ness was achieved.

I made about 5 falafels at a time, and I fashioned them each like a stout patty. Mine were about 2″ x 1″ patties. Use a little extra chickpea flour to shape them if you find them to be sticky, but try not to “coat” the patties in it or it may give it a weird texture.

Cook falafel for about 8 minutes in your deep fryer. Transfer to absorbent paper bag/paper towel/ cloth and serve. Repeat the cooking process until all falafel batter has been used.

Serve hot!

I made a quick tofu tzitziki sauce to drizzle on mine. And ate it on a bed of leafy greens. Yummmm….

Here’s the recipe for the sauce:

  • 1/2 block silken tofu ( you could probably sub out 8 oz plain vegan yogurt here… but they don’t sell it near me anywhere. gah!)
  • 1 cucumber, peeled, de-seeded and chopped into cubes (about 1 cup)
  • juice of half of 1 lemon
  • 1 tsp lemon zest
  • 1/2 tsp salt or to taste
  • 1/2 clove garlic
  • 1 tbsp cilantro chopped

Combine everything together in food processor and pulse until smooth.

Falafel!

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Filed Under: Appetizers/Hors d'oeuvre, Dinner, Dips and Salsas, Gluten-Free, Side dishes, Soy Free

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53 Responses to Roasted Red Pepper & Garlic Falafel

  1. Vegan & Gluten-Free Recipes by Allyson Kramer (14)Cate says:

    2014/02/26 at 11:51 am

    I made these last Spring for a party and several people said that they were the best falafels they ever had. I’m going to make them again and try baking this time. Great recipe. Thanks!

  2. Vegan & Gluten-Free Recipes by Allyson Kramer (15)julia says:

    2013/10/29 at 3:36 pm

    Do you need “chickpea flour” or will any kind do? is there an alternative to deep frying?

    • Vegan & Gluten-Free Recipes by Allyson Kramer (16)admin says:

      2013/10/29 at 4:06 pm

      Hi Julia,

      Yea, chickpea flour is the only one that will do it in this recipe–as it’s the traditional flour used. You can lightly brush the patties with oil and bake at about 350-375F until browned on each side (about 30 mins), though!

  3. Vegan & Gluten-Free Recipes by Allyson Kramer (17)Jessica says:

    2011/07/28 at 12:22 pm

    This sounds so awesome!! Have you tried just baking??

    • Vegan & Gluten-Free Recipes by Allyson Kramer (18)allyson says:

      2011/08/01 at 11:02 pm

      Yes, baking works beautifully! About 20 minutes each side at 400 degrees Fahrenheit, with a little oil brushed on each side. :)

  4. 2011/07/27 at 11:41 pm

    Those look amazing! I love falafel and it is even better fresh than from a box! Thanks for sharing!

  5. Vegan & Gluten-Free Recipes by Allyson Kramer (20)Nikita says:

    2011/07/26 at 12:53 pm

    Wow these look fantastic! I will be making these this week. I think I will try the baked version though… Do you add a drizzle of olive oil or anything when you bake them?

  6. 2011/07/26 at 11:37 am

    Any recipe that starts with roasting a whole head of garlic has got to be good. Wondering if these would work well baked? I’ll give it a try!

    • Vegan & Gluten-Free Recipes by Allyson Kramer (23)allyson says:

      2011/07/26 at 11:40 am

      Hi Lindsey!! Thanks so much! You know, since I posted this, I now actually prefer it baked! :) I usually put it in at 400 degrees F for about 20 minutes on each side.. using a silpat mat or a touch of oil to prevent sticking. So glad you stopped by. <3

  7. 2011/07/26 at 11:02 am

    […] This falafel plays off of a traditional hummus flavor, garlic and roasted red pepper. Delicious baked or fried. […]

  8. Vegan & Gluten-Free Recipes by Allyson Kramer (24)jas says:

    2010/11/28 at 11:23 pm

    yum! gluten free falafels – so making these!

  9. 2010/11/16 at 9:23 pm

    just made this. Substituted red pepper for shredded zucchini and carrot, and baked for 30min at 350. So so tasty :)

    • Vegan & Gluten-Free Recipes by Allyson Kramer (26)allyson says:

      2010/11/17 at 10:17 am

      awesome Dylan! Thanks so much for sharing your method!

  10. 2010/11/15 at 11:50 pm

    My partner and I made this on the weekend and it went very well.
    We don’t have a deep fryer, so we used a small sauce pot and about 3/4 of an inch of oil. It’s hard to have consistent temperature this way, so the outsides were fantastically crispy, but the insides were a little too moist, I felt.

    Also, if you don’t want to bother with the frying [and the flour], the chickpeas and everything else pulsed makes for a decent “hummus” [though careful of all that garlic].

    This is will be revisited at a later date.

    Also: altered for baking rather than frying? Suggestions/ideas?

    • Vegan & Gluten-Free Recipes by Allyson Kramer (28)allyson says:

      2010/11/17 at 10:21 am

      Hey Chad…

      Yep, I understand the undone-ness in the middles. Even deep frying them for less than the recommended time resulted in that for me too :(

      Sounds like Dylan had success baking them at 350 for thirty minutes, so that’s a good sign! I think I’m going to give that a whirl and see how it turns out- also might help if they are flattened out a little more… but not sure if that still counts as a falafel? Maybe then it becomes a chickpea cutlet?

      And yes on the hummus! I lost a few falafel that way alone!

      Anyways, thank you so much for your input!
      <3 allyson

  11. Vegan & Gluten-Free Recipes by Allyson Kramer (29)Amey says:

    2010/11/11 at 4:50 pm

    wow. they are beautifully perfect, and I love the idea of red pepper and roasted garlic in falafel. I’m considering making falafels sometime soon, since I’ve got a freezer full of chickpeas… but I’m afraid of deep frying, so maybe I’ll try baking them. I really love your blog, btw.

  12. 2010/11/11 at 8:30 am

    […] Foto: vegan:manifest […]

  13. Vegan & Gluten-Free Recipes by Allyson Kramer (30)Jennifer says:

    2010/11/10 at 2:09 pm

    GORGEOUS!!

  14. Vegan & Gluten-Free Recipes by Allyson Kramer (31)Justin says:

    2010/11/10 at 1:34 pm

    Great idea! Those look awesome. They are now on my to-do list.

  15. Vegan & Gluten-Free Recipes by Allyson Kramer (32)Hannah says:

    2010/11/09 at 8:22 pm

    I’m pretty set in my ways with falafel- I’ve worked out a couple of really solid recipes that I enjoy, and don’t deviate too much from them. These, however, look like they’d be worth a try. Roasted red pepper, what a novel thing to put in falafel! And that sauce is definitely going on my menu, no matter what. I’m getting hungry just thinking about it!

  16. Vegan & Gluten-Free Recipes by Allyson Kramer (33)Mo says:

    2010/11/09 at 1:35 pm

    That is some tasty looking falafel!

  17. 2010/11/09 at 1:27 pm

    Great idea combing the roasted red pepper and garlic in there! Plus I love love love the tofu tzatziki sauce! Thanks!

  18. Vegan & Gluten-Free Recipes by Allyson Kramer (35)Linda says:

    2010/11/09 at 10:16 am

    These look amazing! I’m just beginning to try out vegan cooking and found your site to be easy for a newbe, yet interesting and varied for a food lover!

    • Vegan & Gluten-Free Recipes by Allyson Kramer (36)allyson says:

      2010/11/09 at 11:39 am

      Thank you Linda!

  19. Vegan & Gluten-Free Recipes by Allyson Kramer (37)Cherine says:

    2010/11/09 at 7:33 am

    Looks wonderful and so tasty!

  20. Vegan & Gluten-Free Recipes by Allyson Kramer (38)Emmy says:

    2010/11/09 at 5:24 am

    Yum! Saving this one and making them very soon!!

  21. Vegan & Gluten-Free Recipes by Allyson Kramer (39)Acquired says:

    2010/11/09 at 2:36 am

    OMG I love felalfel, this recipe looks so good, thanks for sharing.

  22. Vegan & Gluten-Free Recipes by Allyson Kramer (40)Megan says:

    2010/11/08 at 11:21 pm

    Darn it!
    Now I want a falafel with hummus and pita!!!!

  23. Vegan & Gluten-Free Recipes by Allyson Kramer (41)Bess says:

    2010/11/08 at 10:55 pm

    This is the kind of recipe that BELONGS in my belly!!!!!!

    Falafel is probably my favorite food that isn’t dessert but I haven’t found the perfect recipe to make it yet.

  24. 2010/11/08 at 10:32 pm

    This is brilliant. I love roasted red pepper everything!

  25. Vegan & Gluten-Free Recipes by Allyson Kramer (43)jessy says:

    2010/11/08 at 10:01 pm

    i can’t believe i’ve never thought of adding even more deliciousness to falafel. so awesome! they look absolutely delicious in every way, and i’m loving the tofu tzitziki sauce, too. w00t!

  26. 2010/11/08 at 9:56 pm

    […] Roasted Red Pepper & Garlic Falafel from Manifest Vegan […]

  27. 2010/11/08 at 9:18 pm

    […] lunch foods that don’t require heating » Vegan Nom Noms: Apple Hand Pies » Manifest Vegan: Roasted Red Pepper & Garlic Falafel » An Opera Singer in the Kitchen: Tofu Rancheros & Chocolate Berry Green Smoothie » […]

  28. Vegan & Gluten-Free Recipes by Allyson Kramer (44)Chloe says:

    2010/11/08 at 8:02 pm

    These look so delish!!! I need to soak some chickpeas and try this!!

  29. 2010/11/08 at 4:00 pm

    Drool! This sounds amazing!! I need to make this soon :) Thanks

  30. Vegan & Gluten-Free Recipes by Allyson Kramer (46)Rose says:

    2010/11/08 at 3:25 pm

    These look so good. What a beautiful photo too…I love the color of the insides.

  31. Vegan & Gluten-Free Recipes by Allyson Kramer (47)Natasha says:

    2010/11/08 at 2:36 pm

    This looks amazing! I love falafel, but I always thought it would be too hard to make. Can I substitute chickpea flour with white or wheat flour? Or is that not a good idea?

    • Vegan & Gluten-Free Recipes by Allyson Kramer (48)allyson says:

      2010/11/09 at 11:38 am

      Maybe? If anything, the color of the middle would be less yellow, but the texture of chickpea flour is so similar to AP flour (soft and fluffy), I doubt it would make too much of a difference. I could be waaay off here… but it may be worth a shot.

      I also have seen some recipes for falafel that use no flour of any sort, just chickpeas… I went the extra safe route and added “extra” flour to mine, though… so I don’t know if all my added chickpea flour is even necessary. :)

  32. Vegan & Gluten-Free Recipes by Allyson Kramer (49)Noelle says:

    2010/11/08 at 2:04 pm

    I have NOT attempted making my own falafel yet but it is on my list of to-make foods. This looks so yummy and stunning at the same time. :)

  33. 2010/11/08 at 1:40 pm

    HELL YEAH! Those look perfectly awesome – I’m so bookmarking this recipe, thank you so much for sharing.
    :)

  34. 2010/11/08 at 1:12 pm

    These look and sound amazing! I think falafel is the one thing I love the most! To eat, I mean.

  35. Vegan & Gluten-Free Recipes by Allyson Kramer (52)kittee says:

    2010/11/08 at 1:00 pm

    heck yah, these look great. i might try oven frying em, i wonder if the middles will get done that way? but, i love your addition of roasted garlic and red pepper.

    yump.
    xo
    kittee

    • Vegan & Gluten-Free Recipes by Allyson Kramer (53)allyson says:

      2010/11/09 at 11:34 am

      if you do it, and it works… lemme know! I was wondering the same thing about the middles <3

  36. Vegan & Gluten-Free Recipes by Allyson Kramer (54)Fanny says:

    2010/11/08 at 1:00 pm

    That falafel looks great!

  37. 2010/11/08 at 12:55 pm

    mmmmm those are some of my favorite flavors too! I will have to try this :)

  38. 2010/11/08 at 12:52 pm

    Yum x 20 (falafels!) These look delicious and beautiful!

  39. Vegan & Gluten-Free Recipes by Allyson Kramer (57)Deanna says:

    2010/11/08 at 12:41 pm

    Oh my gosh – now you’ve gone and done it. I have a policy of no deep frying, but I think you’re going to make me break my policy – either that or I’m going to try the baked version of these. I haven’t had good falafel in soooo long.

  40. Vegan & Gluten-Free Recipes by Allyson Kramer (58)Morgan says:

    2010/11/08 at 12:35 pm

    Falafal is on e of my absolute favorite things! Yours looks AMAZE!!!!

  41. 2010/11/08 at 12:35 pm

    these look outstanding!

  42. Vegan & Gluten-Free Recipes by Allyson Kramer (60)Jojo says:

    2010/11/08 at 12:33 pm

    Oh yum, my husband loves falafel – I’m definitely going to be making this for him soon.

  43. Vegan & Gluten-Free Recipes by Allyson Kramer (61)Mihl says:

    2010/11/08 at 12:30 pm

    Wow, this is so mouthwatering. I haven’t had dinner yet and feel tempted to hop on a plane and knock on your door to beg for some food.

  44. Vegan & Gluten-Free Recipes by Allyson Kramer (62)Stephanie says:

    2010/11/08 at 12:29 pm

    Ahhhhhhhh! I never imagined combining my favorite hummus flavor with sweet, sweet falafel. This is genius, and your photos are unbelievably beautiful. My stomach is growling, and it’s not lunchtime for another 2 hours!

    <3

Vegan & Gluten-Free Recipes by Allyson Kramer (2024)

FAQs

Are gluten-free people vegan? ›

A lot of vegan food is naturally gluten free, particularly all fruit and vegetables unless they have been processed. But not all vegan or vegetarian food is gluten free because the cereals that contain gluten – wheat, barley, rye and their derivatives – could be part of a vegan or vegetarian diet.

What can I eat if I'm vegan and gluten-free? ›

Staples such as fruits, vegetables, legumes, lentils, nuts, and seeds are naturally free from gluten. Instead of eating cereals for breakfast, aim for a bowl of oatmeal, chia pudding, or soygurt with homemade granola. For dinner, replace pasta with rice, beans, or lentils, and add some tofu or tempeh on the side.

Why do people confuse vegan with gluten-free? ›

You can be on a gluten-free vegan diet, where you are eliminating animal protein, eggs, dairy, and fish, as you would as a vegan, but you'd also have to get rid of gluten-containing grains, such as wheat and rye, as well as some oats (you need to check labels to make sure they say gluten-free, as some oats can have ...

Do vegans eat rice? ›

Yes, absolutely! Rice is a common grain in all cooking and has a significant place in the plant-based world too. Some rice dishes may not be suitable for vegans though, so if you're eating out or following a recipe make sure there are no meat, fish or other animal products being used before you tuck in!

Are potatoes gluten-free? ›

The simple answer is yes — potatoes are gluten-free. Gluten is a type of protein found in wheat, rye, barley, and other grains. Potatoes aren't grains, they're a type of starchy vegetable. That's good news for people who can't tolerate gluten because they have celiac disease or gluten intolerance.

What vegan food is made from gluten? ›

Seitan is a plant-based meat substitute made from wheat gluten that mimics the flavor and texture of chicken. You can buy it in many health food supermarkets, or you can make it yourself. It's typically made out of vital wheat gluten, an ingredient that has a similar texture to flour but is mostly, well, gluten.

Can vegans eat gluten-free flour? ›

A vegan diet doesn't contain any animal products (meat, milk, eggs, etc.) A gluten-free diet doesn't contain any gluten, which is a component of wheat. A vegan person can eat gluten-free products so long as those products are also vegan.

Are eggs gluten-free? ›

Eggs are naturally gluten-free. Any gluten present in a hen's diet is completely broken down during the hen's digestive process, meaning there is no gluten that makes it way to the egg.

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