2½ cups of cooked chickpeas (if using canned, try to purchase sodium free organic, it'll be about 2 cans, be sure to drain and wash)-if you're cooking your own, make 2 cups raw chickpeas to double or 1 cup for a single recipe, soaked for 8 hours or more, rinse and drain, cook, and reserve cooking liquid
1 cup of packed parsley
4 cloves of garlic
3 tbsp of oat flour or sorghum flour
2½ tsp cumin
2 tsp turmeric
½ tsp kosher salt
½ cup of red onion or scallions
1½ tbsp lemon juice
cayenne to taste
¼-1/2 cup of water or chickpea cooking liquid, enough to get it to blend
Fresh black pepper to taste
Instructions
Preheat the oven to 375
Place parsley in processor first, and process until fine. Add remaining ingredients except water/cooking liquid into a food processor
Add in water as processor is mixing. Sample batter and add cayenne or black pepper to taste.
Place silpat or parchment paper sprayed with non-stick cooking spray onto 2 cookie sheets (could try to make these on a pizza stone lightly rubbed with oil to get a crunchier texture
Drop batter by spoonful or cookie scoop, creating balls (will look almost like a cookie batter)
Bake for 20-30 minutes until lightly browned and firm
Serve ontop of a salad or in a pita topped with tahini, cucumbers, & tomatoes
Notes
You will have trouble making more than 1 batch at a time in a food processor-if wanting more, make in batches, 1 always 1½xs this for company and leftovers, they freeze well) Nutrition information is for 1 patty based on recipe making 21 patties. Typical serving is about 3 patties. High in potassium: 198 mg, 5% of Vitamin A, 7% of Vitamin C, 11% of iron per patty (multiply each by 3 for typical serving)
Nutrition Information
Serving size: 1 patty Calories: 49 Fat: .9 g Carbohydrates: 9.6 g Fiber: 3 g Protein: 2.8 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/main-dishes/falalalala-falafel-gluten-free-and-vegan/