Ingredients
400g tin chickpeas
2 large cloves garlic
1 red onion
3 tbsp gram flour (chickpea flour, substitute for GF plain flour)
2 tbsp olive oil
1 tbsp cumin powder
1 tsp smoked paprika
Method
Preheat the oven to 180ºC
Finely dice the red onion and gently fry in a dash of water for 6-7 minutes, then add the minced garlic cloves and fry for a further 1 minute, then take off the heat
Drain the chickpeas and add all of the ingredients, including the fried onion and garlic to a food processor and blend
Slightly wet your hands to mould the falafel mix into balls that should fit in the palm of your hand
If the mix is too sticky, just add another tbsp flour at a time until you can mould into the shapes
Add the falafels onto a lined baking tray and using a brush, lightly coat the them in olive oil (this part is optional)
Bake for 20 minutes, check on them and if they're starting to slightly catch on top, lightly place baking foil over the top and bake for a further 5 minutes (this will stop the outside fro burning)
Serving suggestions
Lightly toast mini pitta breads, add a few tbsp vegan tzatziki and garnish with coriander or parsley
