Add chickpeas, parsley, garlic, smoked paprika, cumin, chili powder, hot sauce, and extra virgin olive oil to a food processor. Add salt and pepper to taste. Blend until mostly smooth.*
Mix in oat flour, 1 Tbsp. at a time, until the mixture is dry enough that can easily be shaped into patties. At this point, taste your mixture, and adjust seasoning as necessary.
Form mixture into 8 patties, and place directly on a baking sheet. Bake for 18-22 minutes, or until the falafel are crispy on the outside and tender on the inside. Remove from oven and allow the falafel to cool on the baking sheet for 5 minutes before moving them to a cooling rack.
Serve on salads, with rice, with hummus, or with my 3-Ingredient Ultimate Vegan Dipping Sauce (link above).
*I like my falafel to have some texture, so I got the mixture fairly smooth with a few chunks. Feel free to blend until smooth if desired. If you’re going that route, you’ll probably need additional oat flour to bind it all together.