Falafel is one of the earliest forms of fast food. Our version is lightly spiced and rolled in a mixture of sesame seeds and oats for a crisp exterior. Serve in pita pockets with lettuce, tomato, onion and a drizzle of tahini or hot sauce, or on top of a green salad for a light summer meal.
In a food processor, grind together oats and sesame seeds until the mixture resembles very fine breadcrumbs. Place in a shallow dish.
To make falafel:
Place the chickpeas, onion, garlic, cilantro, cumin, salt and pepper into the bowl of a food processor. Pulse to chop, then process until you have a coarse dough. Transfer mixture to a mixing bowl.
Fold in baking powder and oat flour, adding additional oat flour, if necessary, until mixture can be formed into a ball.
Cover and refrigerate for a couple hours to firm up. *Do not skip this step*
Form the chilled mixture into walnut sized balls, and gently roll in sesame-oat coating.
Heat oil in a deep fryer, or large, heavy-bottomed saucepan, to 375o F.
Fry six to 12 balls at a time until golden brown, flipping once. Watch carefully!
Remove from oil and drain on a paper towel.
Serve warm, tucked into pita bread pockets with shredded lettuce, chopped tomato, sliced onion, and tahini or yogurt sauce, or as an accompaniment to a tossed salad.
Note
To make your own oat flour, process rolled or quick-cooking oats in a food processor until finely ground and powdery. Use more oats than the amount of flour needed, then sift and measure after processing.