Serves: 4
Total Calories: 188

3 tablespoons olive oil for baking
3 cloves garlic
1 small onion
1/4 cup tightly packed parsley
2 (15-ounce) cans chick peas, drained (about 3 cups)
3/4 to 1 teaspoons salt
2 teaspoons cumin
1 teaspoon turmeric
1/8 teaspoon cayenne pepper
black pepper to taste
1 tablespoon lemon juice
1 tablespoon olive oil
2/3 cup oat flour (or other flour), adding more as necessary

Preheat oven to 425 degrees. Line a cookie sheet with aluminum foil and spread olive oil on it. Mince garlic in food processor. Add onion to food processor. Chop. Add parsley. Blend well. Add all remaining ingredients except for oat flour. Combine. Add flour a little at a time. The batter will seem wet, but you don’t want it so wet that it doesn’t hold together. You should be able to form balls by wetting your hands with water and then molding, wetting your hands between each ball. Note that refrigerating the batter for at least one hour will make it easier to roll into balls. You will have enough batter to make about 16 2-inch falafel balls. Place them on the cookie sheet, pressing them down just slightly. Cook 15 minutes, turn, and cook about another 20 minutes. Serve with Lemon Tahini Dressing (p. 48), brown rice or corn tortillas, and a salad.

Nutritional Facts:

Serves: 4
Total Calories: 188
Calories from Fat: 128

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Raf's Cuban Rice and Beans
Polenta Pie
Polenta with Mushrooms
Moroccan Vegetable Tagine
Sunflower Lentil Loaf
Thai Yellow Curry with Eggplant and Sweet Potato
Falafel
Four Bean Stew
Millet Marranca
Ratatouille
Stuffed Cabbage
Black Bean and Spinach Burritos