Ingredients

• 1 ½ lb Cauliflower, cut and steamed (681 g)
• 1 Onion, chopped (227 g)
• Two 15.5 oz cans Chickpeas drained (502 g)
• ¾ cup Gluten Free Old Fashioned Rolled Oats (72 g)
• 2 Tbsp Organic Chia Seed (52 g)
• 2 tsp Baking Powder (8 g)
• ½ tsp Turmeric
• ½ tsp Kosher Salt
• ½ cup Buffalo Wing Sauce; plus extra for basting and serving

Instructions

1. Pulse cauliflower and onion in a food processor until finely chopped. Remove cauliflower mixture and place in a large bowl. Next, process chickpeas and oatmeal until mostly pureed. Leave that mixture a little chunky. Combine cauliflower mixture, chickpea mixture, chia seeds, baking powder, turmeric, salt and buffalo wing sauce; stir until well blended.
2. Scoop the falafel balls out onto parchment lined baking sheets using a 2 tablespoon cookie scoop. Bake for 30 minutes at 425°F. Use a pastry brush to baste the falafel with extra sauce and bake for an additional 10–15 minutes.