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 40mins, turning after 20mins.and pressing down.
Tip out onto paper towel and allow to cool slightly.
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.