These vegan and gluten free falafels are the Mexican twist to your regular falafel. The smoky heat from the chipotle peppers, oregano, and the fresh cilantro add a unique flavor and this makes you crave for more and more with the right texture.
Are you bored of your regular falafels? This chipotle flavor falafel is a perfect one to have as a snack, or as a snack style meal, or in wraps. When it rains these falafels are amazing with a cup of ginger chai.
To make these tasty falafels, the following ingredients are required:
Garbanzo beans - These beans are the secret to the ultimate falafel. It is so important to use soaked beans and not canned, cooked ones.
Chipotle peppers in adobo sauce - The chipotle peppers add to the smoky heat. Canned chipotle peppers in adobo sauce is used in this recipe. The quantity of peppers can be adjusted to suit heat preferences.
Salt - Adds flavor.
Tahini - Enhances the flavor profile with a nutty flavor.
Corn masa - Corn masa is added to adjust the consistency of the batter. Rice flour or any gluten free flour can be used. It won’t be gluten free if all-purpose or wheat flour is used.
Onion and garlic - These bulbs add to the aroma and flavor.
Jalapeno - Adds extra heat to the falafels.
Lime juice - Adds freshness and balances the heat of chipotle and jalapeno peppers.
Sesame seeds - Add to the crunch and nutty flavor.
Dried oregano - Adds to the Mexican flavor twist with a characteristic aroma and flavor.
Cilantro - Fresh cilantro adds to the flavor and aroma boost in these falafels.
Oil - for deep frying. Any neutral flavored oil can be used.
These Falafels can be easily made like any falafel. Falafels are very common in Mediterranean cuisine and in countries around the Mediterranean sea where it is a popular street food. The Sudanese Tamia and Egyptian falafel are quite similar. In fact, I compare Masal Vada as the South Indian counterpart of falafels.
Are these falafels vegan? And gluten free?
These falafels are made without eggs and so they are vegan. These falafels are also gluten free as corn masa is used. Addition of corn masa adds to the Mexican flavors. Rice flour or any gluten free flour can be used to hold the shape of falafels by adjusting the consistency of the batter.
Servings
This recipe makes about 30-32 falafels, and so about 7-8 servings can be obtained. If more servings are preferred, the recipe can be doubled or tripled.
Serving Suggestions
These falafels are perfect to serve as such, and I love these with a cup of simple and comforting chai, especially on a rainy day. These falafels explode with chipotle flavor when served with this Chipotle Hummus which is our house favorite. These can be served with Cashew Cilantro Cream (for vegan dip), or sour cream based dip.
These plant powered falafels made with soaked garbanzo beans give the perfect craveable texture and flavor making it hearty. The batter can be made ahead and refrigerated for an hour before deep frying. The falafels can also be frozen for up to 3 months. Defrost, warm them in the oven, or in an air fryer and serve with hummus, Muhammara, or baba ganoush.
If you love this chipotle falafel, then Roasted Beet Falafel is also another one that you might love to try. I love these for brunch or for a light snack. When it is pouring outside, hot falafels or vadas are my preferred snacks. My kids love these too. These falafels are loaded with proteins and make a healthy and filling snack for them. These can also be packed for school lunch or for your office lunch. It tastes great!
Ingredients
30-32 Chipotle falafels
Garbanzo beans - 1 cup
Chipotle peppers - 3 or 4
Adobo sauce - 2 tbsp
Corn masa - 2 tbsp
Jalapeno - 1, sliced
Dried oregano - ½ tsp
Tahini - 1 tbsp
Onion - 1 cup, chopped
Garlic - 3 cloves
Lime juice - 3 tsp
Cumin - 1/2 tsp
Salt - 1 tsp
Sesame seeds - 1tbsp
Cilantro - ½ cup
Oil - 3 cups
Method
Soak the garbanzo beans in water for 6-8 hours. Drain, rinse and set aside.
Add everything except masa, sesame seeds, and oil in to a food processor. Pulse to get a uniform coarse texture.
Transfer to a bowl. Add the corn masa and sesame seeds. Mix together. At this point it can be refrigerated for an hour to aid in shaping (optional), else proceed to deep frying.
Scoop using a cookie scooper for uniform shaped balls. These can be flattened too.
Heat oil and in a heavy bottomed vessel. Add the shaped falafels into the hot oil and deep fry flipping once or twice for about 3-4 minutes, until they turn to a golden brown color.
Remove the falafel, drain in a paper towel. Repeat with rest of the falafels.
Serve with chipotle hummus, or cashew cream, or sour cream.
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