Falafel

1 pound dried chickpeas

1 small onion

25 garlic cloves

⅓ cup chopped cilantro

⅓ cup chopped parsley

2 ½ tablespoons ground cumin

1 tablespoon salt

2 teaspoons black pepper

Pinch of Cayenne pepper

1 slice gluten-free bread

⅓ cup Bob’s Red Mill gluten-free 1 to 1 baking flour

1 teaspoon baking powder

Oil for frying

Place the chickpeas in a large bowl. Cover the chickpeas with water, and refrigerate for 24 - 48 hours.

Heat the oil in a large skillet.

Drain the chickpeas.

Combine the onion, garlic, cilantro, parsley, cumin, salt, and peppers in a food processor. Process until everything is finely chopped. Transfer to a large bowl.

Add the chickpeas and the bread to the food processor. Process until the chickpeas are chopped into fine pieces. Add this mixture to the reserved chopped seasoning, and mix well.

Add the flour and baking powder to the chickpea mixture, and mix well.

Shape a tablespoon of the mixture into a ball. Repeat until all of the mixture has been used.

Fry for about 5 minutes until the falafel are a dark golden brown. Drain on a sheet tray lined with a cooling rack.