2 cans chick peas
1/2 medium chopped red onion
5 cloves garlic smashed and then diced
1 Fresno chili pepper chopped, seeded
4 heaping T chopped fresh cilantro
1 t salt
1/2 t turmeric
4 T Masa
Corn oil just enough to fry
Drain the peas, throw in all the ingredients, mash together. Fry in little patties over medium heat till brown.
I am not a fan of some of the Middle Eastern spices, so we had no cumin. We did use coriander seed, also unpleasant to me, so the recipe is adapted without. The cilantro more than makes up for the loss in flavor. Making small patties is simpler than meatball shapes or larger patties as the mixture may tend to fall apart (especially if you skimp on the oil).
In a gluten free vegan diet, this is a nice, thick, not quite bread, not quite meat, but substantial addition to a meal. Falafel works well alone, with tahini as a sauce, in tortilla, with or without veggies.