6tablespoonsgluten-free floursuch as brown rice flour and potato starch
1 1/2tablespoonsbaking powderor 1 1/2 teaspoons baking soda plus 1 1/2 teaspoons cream of tartar
1tablespoonground cumin
1tablespoonground coriander
3/4cupparsley
1 1/2teaspoonssalt
3tablespoonscanola and/or olive oil
a little black pepperground
Toppings
lettuce
chopped tomatoes or grape tomatoes
chopped avocadoes
tahini dressingsee recipe below
Instructions
Preheat oven to 400 degrees.
Place all falafel ingredients (but not the toppings!) in a food processor. Blend until smooth.
Place blobs of dough on two nonstick cookie sheets or on parchment paper on cookie sheets. The blobs should be about 1 1/2 tablespoons. I use an OXO Good Grips Medium Cookie Scoop, but it will also work fine to use one dinnertable tablespoon to scoop up blobs of dough and another dinnertable spoon to push the dough off of it. The dough doesn't usually spread while it bakes, so it is okay to put the blobs close together.
Bake for 15-20 minutes, until the falafel is starting to turn brown.
While the falafel bakes, make the tahini sauce, chop the avocado, etc.
To serve: Place some lettuce on a plate. Mound eight pieces of falafel in the center. Top with tahini sauce, tomatoes, and avocado pieces. Yum!