Falafel Lettuce Wrap

Gluten Free Falafel with Cucumber Sauce

Falafel, which are popular in the Middle East, and are now served all over the world as a replacement for meat, normally have a cake like texture to them, similar to doughnuts. The texture of this gluten free falafel is something you’ve probably never experienced before, but both my husband and I really enjoyed this. I normally would have cast this recipe aside because it is not the traditional texture inside, but we enjoyed it more than the usual. It has a creamy, almost bean like texture inside and crispy on the outside. I added a few unusual ingredients, and I am really glad that I did. I hope you enjoy my new version of gluten-free falafel. I’ve included my cucumber dipping sauce, too!

Gluten Free Falafel with Cucumber Greek Yogurt Sauce


Yield: 8 - 10 falafels, depending upon size

Gluten Free Falafel with Cucumber Greek Yogurt Sauce

A wonderful falafel recipe using Orgran brand gluten free falafel mix, topped with a cucumber dill sauce.


    For the Falafels
  • 1 - 15.5 oz. can garbanzo beans (chickpeas) (I used Swanson's low sodium version)
  • 1/2 medium size onion, cut into chunks
  • 1 Tablespoon canned diced green chiles
  • 1 Tablespoon cilantro, dried and rehydrated or fresh
  • 1 Tablespoon parsley, dried and rehydrated or fresh
  • 1/2 teaspoon curry powder
  • 1/3 teaspoon cumin
  • 5 teaspoons rice flour*
  • 4 teaspoons potato starch
  • 1/2 teaspoon baking powder**
  • salt to taste
  • oil for frying
  • For the Cucumber Dipping Sauce
  • 1/2 cup Greek yogurt (I used the non-fat FAGE brand)
  • 2" cucumber, peeled and cut up into small chunks
  • 1/2 teaspoon dill
  • few pinches of sugar, salt, xylitol or stevia (to taste)
  • splash of white vinegar


    To Make the Sauce
  1. In a small food processor or blender, combine all ingredients and blend until smooth.
  2. Refrigerate for about 30 minutes to allow the dill to soften and flavor the sauce. However, when I'm in a hurry, I use it without waiting.
  3. To Make the Falafels
  4. Add all ingredients, accept oil, to a food processor and pulsate until blended, but not runny.
  5. Allow to sit for 15 minutes, allowing the flour to absorb some of the liquid.
  6. Shape into balls; (I used a small ice cream scoop); set aside.
  7. Preheat 2" of oil in a skillet and add a few balls to the oil and turn constantly to brown all sides. Once brown, remove with a large slotted spoon.
  8. Drain on paper towels over a plate or rack.
  9. Serve warm in a lettuce wrap or a gluten-free pita pocket.


* For those on a grain-free diet, substitute the rice flour for a non-grain flour and see recipe link below for a corn-free baking powder.

** For those on a corn-free diet, don't forget to check the label on your baking powder. If you need a recipe for a corn-free baking powder see the Gluten Free Baking Powder Video.


You may also be interested in Carol Fenster’s Vegetarian and Gluten Free Falafel with Dill Yogurt Sauce.

2 comments on “Gluten Free Falafel with Cucumber SauceAdd yours →

    1. Hi Kallie,

      If memory serves me correctly, a serving size would be about 3 falafels per person, if using in a lettuce wrap. It may have made about 9-12 – all depends upon how large you make them. Sorry, but I didn’t add yield when I created this recipe, but do now.


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