Gluten Free Falafel Recipe
2 Cups cooked chickpeas, drained and rinsed
1/4 cup gluten free bread crumbs (toast bread or dry in pan in oven and then food process)
2-3 tbsp brown rice flour (superfine)
1 medium onion, chopped
2 cloves garlic, chopped
1/2 tsp baking powder
1 tsp (Freshly) ground cumin
1 tsp ground coriander
1/4 tsp chipotle pepper (or other cayenne pepper etc)
1/4 cup chopped parsley
1/2 tsp salt

Vegetables oil for frying

Bette Hagman’s French Bread Mix flatbread (if possible, or serve with Special Indian rice or other rice recipe)

Lettuce (optional)
chopped cucumber, tomato, red onion etc. salad
Tahini dressing of choice, hummus if desired

Blend Chickpeas and bread crumbs in food processor, add ingredients up to salt and process. If you like you can leave it somewhat chunky. Refrigerate for at least 30 minutes and then shape into small balls and then flatten into little patties. Heat 1/2 inch of oil in cast iron or other heavy pan but not so hot that white smoke whisps up from it. Cook patties ideally for 2 and a half or three minutes on each side, but if oil is too hot you will have to remover them earlier and then bake them at 375 or so until done in the middle. Drain on paper towels or baking rack, serve with flatbread or rice and accompaniments of choice.
The flavor was excellent, even uncooked, but the center was not as solid as I would have liked, perhaps due to excessively hot oil. I also baked them for at least 15 minutes after frying. Very tasty with tahini mustard sauce.