Gluten-Free Grain-Free Falafel Using Dried Beans + Tahini Sauce

Just like traditional falafel, these gluten free grain free falafel have a cake-like texture and are flavor packed. Save money by using dried garbanzo beans/chickpeas. It’s super easy and it all happens while you’re sleeping.¬†Top with one of three sauces, one of which is dairy-free. Make them hot and spicy or not.

This recipe is available to everyone.

Also, check out a unique Falafel Recipe with Yogurt Cucumber¬†Sauce and Carol Fenster’s recipe for Baked Falafel with Yogurt Dill Sauce.

I prefer to use dried beans whenever I can because some experts believe that beans contain enzyme inhibitors, meaning they block your body from absorbing enzymes. When you soak dried beans, you are rinsing off a lot of those enzyme inhibitors.

Gluten-Free Grain-Free Falafels Using Dried Beans + Tahini Sauce

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 38 minutes

Yield: Makes 20 - 24 falafels

Gluten-Free Grain-Free Falafels Using Dried Beans + Tahini Sauce

Delicious and flavorful gluten free grain free falafels with tahini sauce that everyone will enjoy.


    For the Falafels:
  • 8 ounces dried garbanzo beans/chickpeas, soaked overnight, drained & rinsed
  • 2/3 cup chopped yellow onion
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped fresh parsley
  • 1 large garlic clove, coarsely chopped or grated
  • 3 tablespoons fava bean flour (or garbanzo bean flour)
  • 1 teaspoon salt
  • 1 teaspoon gluten free¬† baking powder
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground cumin
  • 1/16 teaspoon ground cayenne pepper (optional)
  • 2 quarts oil, for frying
  • ¬†!For the Tahini Sauce:
  • 2 large cloves garlic
  • 1/2 teaspoon fine salt
  • 1/2 cup tahini paste (sesame seed butter)
  • 1/3 cup fresh lemon juice
  • 1/4 cup water
  • 1/4 cup olive oil
  • 1 tablespoon fresh, finely chopped cilantro
  • 1 tablespoon fresh, finely chopped flat-leaf parsley
  • 1/4 teaspoon ground cumin
  • Salad and/or warm [Gluten Free Pita Pockets|


  1. Add the oil to a deep-fryer or large saucepan fitted with a thermometer. Preheat the oil to¬†340¬įF.
  2. Add the drained garbanzo beans to the bowl of your food processor and pulse until finely chopped (not mushy). Scrape the sides of the bowl as needed and transfer to a large bowl.
  3. Add the onion, cilantro, parsley, and garlic to the food processor and chop. Scrape the sides as required. Transfer this mixture to the large bowl of beans.
  4. Add the fava bean flour, salt, baking powder, cardamom, and cumin; pulse until combined. Do not over process. Form this mixture into balls the size of ping-pong balls. (I like to use a large spring-action scooper to measure the dough.)
  5. Working in small batches, fry the falafels, submerging into the oil and turning over occasionally, until brown and crunchy, about 5 minutes. Transfer to paper towels to drain for about 5 minutes. Store in the oven until everything else is ready. Serve falafel with salad, tahini sauce, and/or warm gluten free pita bread. Top with your desired sauce (Greek yogurt and cucumber above; Greek yogurt and dill above; or the tahini sauce below).
  6. To Make the Tahini Sauce:
  7. Create a paste by mashing the garlic and salt together. Alternate between chopping and spreading and mashing the mixture against the cutting board with the knife until it forms a paste. Whisk in the remaining ingredients until smooth.

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