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Gluten Free Stories
This Low FODMAP Falafel is crispy on the outside and soft on the inside, flavorful, satisfying and easy to digest! Plus completely vegan and gluten-free.
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Entree
Cuisine Gluten-Free, Vegan
Servings 4 people


  • 2 medium size potatoes (cut in small cubes)
  • 2 medium size carrots (cut in small cubes)
  • handful of chives (according to taste)
  • handful of coriander (according to taste)
  • 4 Tbsp garlic-infused olive oil
  • 150 gr canned chickpeas (rinsed and drained)
  • 2 Tbsp Gluten-Free Flour
  • 1 tsp cumin
  • salt and pepper (according to taste)


  • Cut the potatoes and the carrots in cubes and together with the coriander, chives, and garlic-infused olive oil add them to a food processor and mix to combine.
  • Rinse and drain the chickpeas and then add the chickpeas in the food processor and continue to mix. Stop once everything is combined, but yet it is still chunky (you don't want to get a smooth consistency).
  • Add the cumin, salt, and pepper.
  • Add one or two tablespoons Gluten-Free Flour, depends on the consistency you are aiming to get.
  • Preheat the oven to 200C Degrees.
  • Scoop a full tablespoon and form it into a disc, place the disc on a baking tray covered with a baking sheet.
  • Bake for 30min on 180C, flip them half point in order to cook evenly.


1. If you are buying garlic infused oil, make sure that there aren't floating bits of garlic in it. You can also easily make your own garlic infused-oil by frying garlic cloves in oil, when they are golden and soft you need to remove them from the oil and continue cooking your meal. (This is a low FODMAP way to get the garlic flavor in your meals, as the fructans can't leach into the oil.)
2. Buy chickpeas canned in water or brine (he oligosaccharides will leach into the liquid, this will reduce the FODMAP content). Always rinse the chickpeas before cooking.


Serving: 10g
Keyword Low FODMAP Falafel