Falafels (GF)

 I adapted from two recipes I found in trying to create the version I thought I'd like. The dough from this tasted amazing just plain raw. Wasn't quite as good after cooking. The fresh herbs I used were probably just better fresh but I also tried pan frying them and think cooking them in the oven is probably the way to go. 

• 15 oz can chickpeans (can also soak dried ones according to package directions)
• 1/4 c fresh parsley (I used two big stems worth)
• 1/4 c fresh mint (try using some dried?)
• 1/8 c cilantro (can try an ice cube of my frozen ones)
• 2-3 cloves garlic
• chickpea flour? (one recipe called for adding chickpea flour as necessary to get the right consistency, but the other said baking soda so I tried about 1/4 t baking soda. Could try gf flour blend). 
• 1-2 T oil
• 1 T sesame seed (toasted in a pan for 3-5 minutes, until lightly golden)
• 1 t cumin
• 1 t ground coriander
• 1/2 t (smoked) paprika
• 1/4 t onion powder
• salt and pepper to taste
• lemon juice to taste (about 1-2 t or 1/4 of lemon worth)

1. Combine all ingredients in food processor until smooth. Can add more or less oil or could add gf flour to adjust consistency. Shape into "quenelles" the size of a ping pong ball (about 2 T) or small meatball. 

2. Cook in oven at 350 for 12-15 minutes, turning halfway through. 

3. Serve with hummus, tzaziki, or a simple tahini or yogurt sauce (yogurt, lemon, and mint). 

For tahini sauce, heat 5 T sesame seeds until slightly browned. Cool slightly and blend in food processor with some oil to get the consistency you want (1 T?), 1 t lemon juice, 1/4 t cumin, and 1 garlic clove.