Ingredients
- •1 can chickpeas(drained and rinsed)
- •1/4 cup tahini(well stirred)
- •1/4 cup fresh lemon juice
- •3 cloves garlic cloves(peeled (1 for hummus, 2 for falafel))
- •1 can chickpeas(drained, rinsed, and patted completely dry)
- •1 cup fresh parsley(packed)
- •1 cup fresh cilantro(packed)
- •1 tsp ground cumin
- •1 tsp ground coriander
- •2 cups gluten-free oat flour((200g))
- •1 cup warm water
- •2 tbsp olive oil
Instructions
~43 min- 1
To make the hummus, combine the chickpeas (for hummus), tahini, fresh lemon juice, and 1 of the garlic cloves in a food processor. Blend for 2-3 minutes until completely smooth.
2-3 minutes
- 2
Clean the food processor, then add the chickpeas (for falafel), fresh parsley, fresh cilantro, ground cumin, ground coriander, and the remaining 2 garlic cloves. Pulse until it resembles a coarse meal, being careful not to over-blend.
- 3
Preheat oven to 375°F (190°C). Scoop the falafel mixture into small balls and place on a parchment-lined baking sheet. Bake for 25-30 minutes until golden brown and firm.
25-30 minutes
- 4
While the falafel bakes, prepare the flatbread dough. In a bowl, mix the gluten-free oat flour, warm water, and olive oil until a dough forms. Let it rest for 10 minutes.
10 minutes
- 5
Divide the dough into 6 equal pieces and roll them out thinly. Cook each flatbread in a dry, non-stick skillet over medium-high heat for 2-3 minutes per side until lightly blistered.
2-3 minutes