Falafel with Almond Flour

Falafel with Almond Flour

Marsha Hebert

Falafel with Almond Flour

Whether you follow a dairy-free, grain-free, paleo, vegan, or vegetarian lifestyle, this falafel recipe is perfect for everyone. Enjoy the goodness of falafels without any dietary restrictions!

Dietary: Dairy-Free | Grain-Free | Paleo | Vegan | Vegetarian | Always Gluten-Free

Bake Time: 20 minutes 

Makes: 24 Falafel balls


  • 2 cans (19oz each) can chickpeas, rinsed and drained
  • 1/2 cup chopped white onion
  • 2 tablespoons freeze-dried garlic (Litehouse)
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup almond flour (Anthony’s Goods)
  • 2 tablespoons vegan cream cheese (LivingTree)
  • 1 teaspoon sea salt 
  • 2 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • oil for pan frying (Air-fryer this recipe)

 Click to shop for ingredients at our Gluten-Free Pantry.


  1. Preheat your oven to 400F if you are using it. Add chickpeas, onion, and garlic to a large food processor. Process until the mixture is finely chopped but not smooth.
  2. Add the fresh herbs and Spices. Process again until well incorporated — the mixture should turn bright green.
  3. Finally, add the almond flour and cream cheese to the food processor and pulse until well combined.
  4. Transfer the mixture to a large bowl and use a cookie (2 tbs) or your hands to form round balls.
  5. To bake…
    1. In the Oven: Bake at 400F for 18 minutes, flip, then bake for another 15-18 minutes.
    2. In the Air Fryer: (recommended) Bake at 350F for 20 minutes. For extra crispy Falafel, spray the balls with oil or a non-stick cooking spray before baking.
    3. On the Stovetop: add 1 tbsp of oil to the pan for every 5 Falafel balls. Pan-fry over medium heat, rotating the balls every 2 minutes to brown all sides.