gluten free baked falafel

Above are how they looked uncooked This is how they looked cooked--except I browned them a bit more after this picture--I wanted them more crunchy. This was from glutenfree.wordpress. I used an icecream scoop to scoop these out. I ended up cooking them for 15 minutes on one side and then having to flip them and cook quite some time--perhaps another 15 minutes. Perhaps I needed to raise them higher in the oven. ANyways these were very good--especially rolled with olives, cukes, tomatoes in a lettuce wrap! 

 Gluten free, baked falafel Makes 24-25 inch and a half falafel balls (mine 15-16--I like them bigger--increases cooking time however) 

 Ingredients: 

3 cups dried garbanzo beans, soaked at least overnight but up to 12 hours OR 2 – 15 oz. cans of garbanzo beans (I used canned--well drained and rinsed) 

2-3 cloves of garlic 

1/2 sweet onion (about 3/4 cup), roughly chopped (I used 1/2 onion--was less than 3/4 cup) 

1/2 cup chopped parsley 

3 Tablespoons GF Oat flour (grind up the oats in the food processor) or use quick oats

1 teaspoon baking soda

 1 teaspoon ground cumin 

1/2 teaspoon ground coriander 

1 1/2 Tablespoons lemon juice  or lime

1/2 teaspoon cayenne pepper 

salt/black pepper to taste + 

water IF necessary to even out the texture (like 1/4 – 1/3 cup)(I did use some water but you have to be extreemly careful not to add too much)

 Directions: Dump all ingredients into your food processor and grind well. You want to create an even texture of the chickpeas. Preheat your oven to 350F. Roll in to balls and place on a piece of parchment or a silicone baking mat. Bake for 15- 18 minutes or until golden on the outside and crispy. Serve with tahini dressing and/or cucumber sauce along with pita/wraps and salad greens for your sandwiches. I USED A LARGE LETTUCE LEAF AND ADDED FALAFEL, CUKES, OLIVES, AND FRESH TOMATOES--ROLLED IT UP AND GREAT!

Not quick oats can just be put in food processor without first grinding. Cilantro is good in these too and a pinch of cardamom 

You can make them flat as well— see below-

Another recipe found here: https://theplantbasedschool.com/chickpea-fritters/.  Note: I like a bit of tahini added to the mix 

https://theplantbasedschool.com/chickpea-fritters/