3-5tbspAll Purpose Flour( you can use Gluten Free Flour, but you may need to adjust the amount)
Prepare a baking sheet with parchment paper and pre-heat the oven to 375ºF.
Drain and rinse the chickpeas, then pat dry with a clean tea towel or paper towel.
Add the cashews and garlic cloves to the food processor and pulse a couple times, roughly chopping them.
Add all the ingredients except the flour, and blend well. Be sure to get all the mix from the walls of the food processor.
Add 3 tbsp of flour, and pulse a few times. If the dough is too sticky, add more flour until the mix is less wet and sticky.
The mixture should shape into a ball easily without sticking to your hands too much, or crumbling apart.
If the mixture crumbles, add a little water at a time until the mixture is more pliable.
Scoop out a couple tbsp at a time and roll into balls. Place on the baking sheet and flatten slightly.
If you want a crispier outside, you can brush the tops and bottoms with oil before placing on the baking sheet.
Cook on 375º for 25-28 minutes, flipping after 15 minutes.
The falafel should be slightly browned on both sides when they are finished.
They may be more brown if brushed with oil.
Serve in a pita with your favorite toppings such as red onion, tomatoes, tabouli, vegan tzatziki and hummus! Enjoy!