Recipe

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These grain-free paleo falafels are my version of the traditional recipe but without chickpeas.

Whether you run out of chickpeas or need a grain-free and paleo version, this Falafel without chickpeas will upgrade any meal!

image: Bowl full of vegetables with three falafels

No Chickpeas Falafel

What’s great about this Falafel Without Chickpeas recipe is that it’s lower in carbs than the original since zucchini is what I use instead of chickpeas. And in case you need a recipe to use up the abundance of zucchini you have in your fridge, this is it!

After going grain-free several times, I’ve learned to make lots of swaps like this to keep all of mine and my family’s meals in rotation, even when we’re on a Whole30. I’ve spent years coming up with clean recipes for my family to enjoy made with fresh, whole ingredients.

A while back, I put all of our favorite clean meals together into a comprehensive 30-day program called Family KickStart, where you’ll find everything you need to eliminate processed foods and eat healthy with your entire family. Here you can get an exclusive free peek to get you going.

Back to these no-chickpeas falafels, they were originally developed for my third cookbook, The Best Grain-Free Family Meals on the Planet; and it’s a recipe that continues to be a winner both at my house and readers!

Paleo Falafel Ingredients

I love the original falafel recipe in my first cookbook, The Best Homemade Kids’ Lunches on the Planet; but after needing to go grain-free for about eighteen months, I began to crave grain-free versions of some of my favorite recipes. So check out what you’ll need for this falafel without chickpeas:

Aromatics: onion and garlic make falafel super tasty.
Cilantro and parsley: add freshness, flavor, and aroma!
Cauliflower: did anyone say nutrition?
Zucchini: what I use instead of chickpeas.
Lemon zest: adds a fresh citric note.
Spices: I use cumin, chili powder, and tumeric.
Almond flour: use store-bought or make almond flour at home with this quick method.
Egg: to bind the ingredients.
Salt and pepper: these two make everything tastier!
Oil: for greasing the pan and brush the falafel

How to Make Falafel Without Chickpeas

While the recipe video shows you how to bake them, I often pan-fry them instead. It’s hard to give up the crispy edges that only a good pan-fry can achieve. Whether you eat them inside pita bread with a little hummus drizzled on top or Tzatziki sauce, these grain-free falafels are full of flavor and nutrition. Here’s how to make them:

Blend the ingredients
First, you blend onion, cilantro, parsley, and garlic in the food processor. Transfer to a bowl. Blend cauliflower and zucchini and mix with the onion mixture.
Combine
To the same bowl, add lemon zest, spices, almond flour and a beaten egg to the bowl. Combine and let the mixture rest for a few minutes.
Form the falafel
You are going to use your hands to shape the mixture into balls.
Cook
Bake in a preheated oven or cook in a sautépan with coconut oil on the stove.

Watch how easily grain-free falafel comes together in this recipe video.

Make falafel in the air fryer using these instructions.

Can You Freeze Falafel?

The falafels without chickpeas freeze great prior to baking. All you need to do is make them into shapes and place them in a lined baking sheet inside the freezer. Once frozen, transfer them into a zip bag for storage until you decide to cook them.

Falafel Without Chickpeas

Servings: 4

Prep Time: 10

Cook Time: 40

Total Time: 50

These grain-free paleo falafels are my version of the traditional recipe but without chickpeas.

5 from 23 votes

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Watch how it’s made:

Ingredients

1 cup onion, roughly chopped
½ cup fresh cilantro
½ cup fresh parsley
4 cloves garlic
2 cups cauliflower, cut into florets
1 zucchini, roughly chopped
Zest of 1 lemon
2 teaspoon cumin
¼ teaspoon chili powder
½ teaspoon turmeric
½ cup almond flour
1 egg, beaten
Sea salt and freshly ground black pepper
Coconut oil, melted
Vegetable oil , to pan fry

Instructions

Preheat your oven to 375F (190C).
In a food processor, blend the onion, cilantro, parsley, and garlic until finely minced. Set them aside in a large bowl.
Repeat the process with the cauliflower and the zucchini; add to the bowl with the onion mixture.
Add the lemon zest, cumin, chili powder, turmeric, almond flour and beaten egg to the bowl. Combine everything well; season with salt and pepper to taste. Let the mixture rest for a few minutes.
Spread some melted coconut oil over a baking sheet. Form medium-sized balls of the falafel mixture with your hands and place them on the baking sheet.
Brush some more oil over the falafel and place in the oven.
If you’re cooking them in the oven, bake for 40 minutes. Halfway through, turn the falafel and brush them with some more oil.
If you’re cooking them on the stove, pre-heat a generous amount of coconut oil in a large sautépan placed over medium heat for about 4 minutes.
Then add the falafel, browning them on the first side for 4 minutes, then flipping them once and browning the second side until the mixture is cooked throughout.