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1
Pulse onion and garlic in a food processor until minced.
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2
Empty, with any juice from onion, into a medium mixing bowl.
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3
Roughly chop herb leaves so theyll fit in food processor.
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4
Add herbs, chickpeas, salt, pepper, and spices to food processor and process until there are no large chunks.
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5
Stop to scrape down sides of processor as needed.
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6
Add back onion and garlic, pulse until nearly smooth and uniformly green.
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7
Turn mixture back into mixing bowl and stir or knead in almond flour, potato starch, and baking soda.
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8
Taste and season, if needed.
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9
Cover bowl and refrigerate 30 minutes.
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10
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
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11
Quarter chickpea and herb dough then divide each quarter into 4 equal pieces.
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12
Roll each piece into a ball, place on baking sheet, then use fingers or back of a spatula to flatten each ball to about 3/4 thickness and 3 diameter.
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13
Bake 15 minutes, then gently turn each patty over.
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14
Bake another 10 to 15 minutes until browned on both sides and firm.
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15
Serve warm or room temperature, alone or in pita bread, with tzatziki, tomatoes, or condiments of choice.
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16
Notes: Falafel are gluten-free and vegan, when prepared without substitutions.
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17
Yields 16 individual falafel patties.
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18
Prep and cook times dont include inactive resting time in refrigerator for the dough.
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Recipe adapted from Herby Falafel by Kendra Vaculins Herby Falafel, via Food52.
