I was cleaning out the freezer where I keep all the gluten-free flours that I don't use very often- the chickpea flour, the brown rice flour, and the sorghum flour, to name a few. I decided I'd start using them up and so I proceeded to make the falafel recipe with the chickpea flour that was on the Bob's Redmill bag.
I'm embarrassed to say that I had never made something as basic as falafels before. The recipe called for the chickpea flour, onion and garlic powder and a host of other dried ingredients. I used real onion and garlic, and added more cilantro and parsley than what was in the recipe. I tested part of the batch and they were delicious but they looked like cookies I would make for St. Patrick's Day- runny green cookies. I added a bit more flour to the remaining batter and then the rest came out perfect.
The next day, I made them again using dried chickpeas that I soaked overnight. You soak them, drain, and then as with the chickpea flour recipe, you throw all the ingredients in the food processor and voila, you've got yourself falafels ready to be baked or fried. I don't know why I never made these before. They're the perfect gluten-free treat. To keep them healthy, I baked them.
They're so easy to make and while they're always great for a sandwich, they're even better to put in a salad or serve as an appetizer. I like them accompanied by some pickled vegetables and a yogurt tahini sauce. Drizzle with some dukkah if you have some around when serving.