Strain chickpeas, wash well and pat dry with a clean kitchen towel.
265 g Chickpeas drained *
Place flaxseed eggs in a small bowl and let sit for 5 minutes.
2 Flaxseed eggs
Place onion, garlic and parsley in a food processor and blend until well combined.
1 white onion, 4 Garlic cloves, 30 fresh parsley
Add chickpeas, flaxseed eggs, gluten-free flour blend, oat flour, cumin, coriander, cardamom, optional cayenne pepper or Birds Eye chili, and sea salt and blend until a uniform paste is formed.
265 g Chickpeas drained *, 2 Flaxseed eggs, 12 g gluten-free flour mix or another flour, Optional: 12g oat flour, 7 g Cumin powder, 1 tbspn Coriander, A pinch of cardamom, Optional: a pinch of cayenne pepper or a Birds Eye Chili, Sea salt to taste
Taste briefly, season if necessary and put in the refrigerator for at least an hour so that everything can infuse well.
Heat the pan and put a little frying oil. I like to set a small bowl of frying oil by my side and use a silicone brush to coat the pan with oil.
Frying oil or other heat-resistant oil for frying out
Separate a heaping tablespoon of each from the dough mixture and shape into a ball with your hands. Flatten a little so that it looks like a small patty. Add one falafel at a time to the pan and bake for about 2 minutes per side until a nice golden brown crust is formed. Turn and bake on the other side for another two minutes.
Serve together with fresh Naan breadtomatoes, sauces or hummus and enjoy! Best kept fresh, in the refrigerator up to 3 days, in the freezer up to a month. Defrost slowly in the oven at 175 degrees and let it get hot.