1 15-oz. can chickpeas, drained, rinsed, and dried
1/2 tsp. cumin
1/2 tsp. chili powder
3/4 tsp. dried oregano
1/4 tsp. smoked paprika
1 green onion, roughly chopped
1 large (or 2 small) garlic cloves, roughly chopped
salt + pepper
a dash hot sauce (optional)
1 Tbsp.+ extra virgin olive oil
1–4 Tbsp. oat flour
For serving: hummus, tomatoes, green onions, lime juice
Preheat the oven to 350 degrees F.*
Add chickpeas, cumin, chili powder, oregano, paprika, green onion, garlic, salt, pepper, hot sauce (if using) and olive oil to a food processor and process until somewhat smooth, but still rather chunky.
Mix in oat flour, 1 Tbsp. at a time with a spatula until the mixture dries out and is easily shaped into patties.
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. I actually flipped the falafel over with about 5 minutes remaining just so the other side got a little crispy, too.
Remove from oven and allow the falafel to cool on the baking sheet for 5 minutes before carefully moving them to a cooling rack. They’ll firm up a bit as they cool.
Serve with tortillas, on top of a salad, in a stack, or on their own!
*Instead of baking these falafel, you’re more than welcome to pan-fry them with a bit of cooking oil. They’ll get crispier on the outside if you go this route.