I’m in love with this gluten-free baked falafel, it’s so delicious! I usually serve it with raw veggies and homemade vegan yogurt sauce.
2/3 cup raw chickpeas, soaked overnight (120 g)
1 handful of cilantro
2 cloves of garlic
1 small red bell pepper
2 tsp ground cumin
Black pepper and salt to taste
8 tbsp oat flour
Soak the chickpeas in water overnight.
Add chickpeas to a food processor or blender and blend for a few seconds.
Add the rest of the ingredients (except the oat flour) and mix to combine. Don’t overblend, you want a chunky texture.
Add the oat flour and blend just until it’s mixed with the rest of the ingredients.
Place the mixture in a bowl, cover and let stand in the fridge for at least one hour.
Preheat the oven 390ºF or 200ºC.
Make about 20 small discs, place them onto a baking sheet with parchment paper and bake them for 30-40 minutes or until they’re golden brown, flipping once at the halfway point for even cooking (the time may vary depending of the oven you’re using).