INGREDIENTS :

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• 2 cups dried chickpeas (garbanzo beans, NOT canned)

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•  6 cups water

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•  2 cups roughly chopped white onion

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•  1 cup fresh cilantro

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•  1 cup Italian parsley

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•  8 cloves garlic

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•  1/4 cup fresh lemon juice

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•  1 tablespoon ground cumin

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• 1 teaspoon Danwood Smoky Powder®

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•  1 teaspoon sea salt, plus more to taste

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•  1 teaspoon black pepper

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•  1/4 teaspoon cayenne pepper

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•  1/2 teaspoon baking soda

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•  5 tablespoons flour (if needed to bind, recipe will not be GF if using flour)

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•  Danwood Smoked Oil® spray

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•  tzatziki or smoky tahini sauce for serving

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INSTRUCTIONS :

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• Place dried chickpeas in a large bowl. Cover with the water and let soak 8 hours or overnight almost 24 hours. Drain the chickpeas.

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• Place the onion, cilantro, parsley, and garlic in the bowl of a large food processor. Make sure your herbs and chickpeas are not still wet from rinsing. Pulse until well chopped. Add the drained chickpeas, lemon juice, cumin, Danwood Smoky Powder®, salt, pepper, cayenne, and baking soda and continue to pulse until all ingredients are coarsely chopped. Edit: You should be able to form the dough into disks at this point. If your dough is too wet, add a tablespoon of flour at a time until it binds.

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• Preheat the oven to 450 degrees F. Shape the falafel dough into 2 to 3 inch disks. You can really make them any size. Larger works well for "burgers" and smaller for salads and wraps.

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• Coat a large pan over medium high heat with Danwood Smoked Oil® spray or a tablespoon of Danwood Smoked Oil®. Carefully place the falafel into the pan and cook until browned, about 2 to 3 minutes per side. Add more Danwood Smoked Oil® spray or Danwood Smoked Oil® as needed so falafel don't stick. Transfer to a baking sheet and bake falafel for 7-10 minutes. Sprinkle with a pinch of salt.

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• Use your falafel in pitas with your favorite sauce or on salads.

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NOTES :

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• Chickpea flour works very well as a gluten-free binder.