2 cups dried chickpeas that have been soaked overnight in water (about 1½ cups dry)*
1 large onion, roughly chopped
3 cloves garlic, crushed
5 sprigs of parsley, stem included
5 sprigs coriander (cilantro), stem included
1 teaspoon turmeric
1 teaspoon cumin
½ teaspoon cayenne
1 teaspoon ground coriander
1 teaspoon paprika (can use smoked paprika for extra flavor)
½ teaspoon black pepper
½ teaspoon baking powder
1½ Tablespoons flour (or sub with your fave gf flour)
1 teaspoon sea salt (1/2 teaspoon if table salt)
*do not used canned chickpeas as they are too soft
Blend all ingredients in a food processor for 30 seconds to 1 minute, or until the pieces of chickpea are slightly smaller than grains of rice.
Heat oil in a frying pan (oil should be about 2 cm deep). Place golf ball sized scoops** of mixture into the oil and lightly pat the tops with the back of the scoop so they are flat. Fry until the bottom is browned, then flip to brown the other side. **I recommend using an ice cream scoop so the falafel are uniform in size and shape.
Drain on paper towel and sprinkle with a pinch of salt as soon as they come out of the oil.
In the photo I have plated the falafel on a bed of hummus with Bio Cheese Vegan Feta, fresh parsley, coriander, tomato, extra virgin olive oil, smoked paprika, wild ramp flowers, and pickled turnips.