•1½ cup dried chickpeas or canned (dried is better, but if you are in a time crunch canned will be up to par).
•1 large onion, chopped
•3 tablespoons finely chopped fresh parsley
•1½ teaspoon salt
•1 teaspoon cayenne pepper
•6 cloves of garlic
•1½ teaspoon cumin
•1½ teaspoon baking powder
•8 Tablespoons Better Batter Gluten Free flour (or regular all purpose flour if you are not gluten free)
•Olive oil for pan frying
•Gluten Free pita, or you can serve in corn tortillas. I prefer Gluten Free Pita. You can also use udi's gluten free tortillas. I made my own gluten free pita bread.
• Cucumber and Tomatoes or your favorite veggies.
1.Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.
3.Sprinkle in the baking powder, and flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
4.Form the chickpea mixture into balls about the size of walnuts. I find it easier to roll them in the gluten free flour and form them.
5.Heat oil in a frying pan over medium heat; Cook falafels until nice and golden on all sides, about 15 minutes total.
6.Serve in pita breads, cucumber, tomato and drizzle with drizzle sauce (recipe below)
1 cup plain yogurt
1/2 tablespoon lemon zest
1 tablespoon freshly squeezed lemon juice
1 tablespoon salt
1 tablespoon freshly chopped cilantro leaves
2 teaspoons freshly chopped parsley leaves
1/2 teaspoon ground cumin
Mix ingredients together in a small bowl and chill until ready to use.