Baked Vegan Falafel (oil-free, gluten free)

I have always been a huge fan of falafel, but I've always just bought it.  This recipe is plant-based, so it's egg-less, as well as gluten-free AND oil-free! NO frying! This is a much healthier version of something that is tasty and filling.  Some people like to put their falafel in a pita or sandwich, but I've always loved them on their own with a variety of dipping sauces. Any way you like it, this baked version will be sure to satisfy you!

Ingredients:
1 bundle of fresh parsley (~2 cups)

2 large cloves of garlic (smashed and sliced)
1 large lemon (the juice of of)
1/2 tsp of salt (I use pink Himalayan)
1/2 tsp of cracked pepper
1  1/4 tsp ground cumin
15 oz garbanzo beans (chickpeas)
1/4 cup brown rice flour 



Directions:
1. In a food processor, combine the parsley, garlic, lemon juice, salt, 
    pepper, and cumin.  
2. Into the food processor, add in the garbonzo beans and blend.
3. Pour this mixture into a medium-sized bowl and mix in the flour with a spoon.
4. Form into ~8 balls and refrigerate for 15 minutes before baking 
5. Bake at 375 degrees C on parchment paper for 30-40 minutes, gently  flipping halfway through. 

The mixture after being in the food processor and just before adding the flour

The falafel balls just before baking