Step 1

In your food processor add oats, pulse into a flour-like substance. Remove from food processor and place to the side.

Step 2

In a skillet add diced garlic and onion with coconut oil. Bring to medium heat and add mushrooms. Cook stirring often until browned and ready to eat (10-15 minutes). Transfer to food processor along with 1/2 cup oats, chickpeas, tamari, lemon juice, almond butter, nutritional yeast, cumin, paprika, sea salt and pepper. Blend until smooth and combined.

Step 3

Next add remaining 1/2 cup oats in batches. Blend and check consistency, if too sticky add more oats to the mixture. You should be able to form into rough balls with a spoon (I used 1 cup ground oats in total.). Finally, add in chopped parsley and pulse until combined. Cover falafel mix and chill in fridge for at least one hour. (This will make forming balls easier).

Step 4

Preheat oven to 375F/190C..Line a baking tray with parchment paper and scoop rounded tablespoon amounts of dough onto parchment paper, and gently form balls. (I used a spoon to do this). Bake falafels for 20-25 minutes, or until golden brown. Optional to drizzle with my Quick and Easy Vegan Gravy (recipe link in notes).