This is a recipe from family member and it's sooo yummy. Obviously you can fry the falafel if you prefer.
2 425g cans chick peas, washed & drained
3 Tbls olive oil
1 red onion, finely chopped
2 cloves garlic
3 Tbls parsley, chopped
3 Tbls coriander, chopped
3 Tbls GF plain flour
1 Tbls chili powder (this just gives them a little kick, not too spicy but omit if you don't want spice)
1 1/2 Tsp salt
1 Tbls lemon juice
1 Tbls cumin
1/2 tsp baking powder
Preheat oven to 200˚C. Spray mini muffin tray with oil.
Process chickpeas in a food processor and then add all remaining ingredients until smooth.
Shape into balls and place in mini muffin cup.
Bake for 20mins, turning after 10mins.
I needed to bake mine for longer because my electric oven is lame but just keep checking.
2 Eggplants (around 1kg)
1 clove garlic
2/3 cup tahini
1/2 cup lemon juice
1 tsp salt
1tbls parsley (preferably flat leaf)
Place whole eggplants over a gas flame grill BBQ until blackened and softened, turning often. Alternatively place in a 220˚C oven for 40mins, turning regularly.
If you bake in the oven you won't get the smoky flavour so you can add a dash or two of liquid smoke.
Peel the eggplant and place flesh and all ingredients into a food processor and blend until smooth. Omit parsley if you prefer to stir in afterwards for presentation.
Serve with a sprinkle of paprika and a drizzle of olive oil.