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1/4 cup gluten-free large flake oats
1/2 cup fresh parsley, tightly packed
6 cloves garlic
1 small yellow onion
1 can chickpeas (400 ml, strained and rinsed)
2 tbsp nutritional yeast
2 tbsp tahini
1/2 lemon, juiced
1 tbsp extra virgin olive oil
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground cardamom
1/2 tsp sea salt
1/4 tsp pepper
pinch cayenne pepper, or to taste
2 tbsp extra virgin olive oil (for painting)
1. In your food processor add oats, pulse into a flour. Pour into bowl and place to the side.
2. Next add parsley, garlic and onion to food processor. Pulse until finely chopped. Then add oat flour, chickpeas, nutritional yeast, tahini, lemon juice, olive oil, cumin, coriander, cardamom, sea salt, pepper and a pinch cayenne pepper. Pulse until it becomes crumbly and dough-like in texture.
3. Preheat oven to 375F/190C. Line a baking tray with parchment paper and scoop rounded tablespoon amounts of falafel dough onto paper. Gently form balls. (I used an ice cream scoop to do this.) 4. Paint falafels with a bit of olive oil and bake for 15-20 minutes, or until golden in colour.
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