· 1 cup chickpea flour

· 2 teaspoons dried parsley flakes; or 2 tablespoons fresh, minced

· 2 teaspoon onion powder

· 1½ teaspoon sea salt or kosher salt

· 1 teaspoon garlic powder

· 1 teaspoon ground cumin

· 1 teaspoon ground coriander

· ½ teaspoon ground rosemary; or 2 teaspoons fresh minced

· 2 cups water

· 1 T olive oil

· 2 tablespoons mild olive oil or other cooking oil

· 8-inch x 8-inch glass or non-stick baking dish

Combine the chickpea flour and seasonings in a bowl. Add the dry mixture to the water and olive oil in a medium non-stick saucepan and whisk together until smooth. Place over medium heat.

Cook the mixture while stirring with a sturdy silicone spatula. The batter will begin to get lumpy as it cooks. Continue to cook while stirring vigorously until smooth and it begins to pull away a bit from the sides of the saucepan. It will be very thick.

Transfer the mixture to the baking dish and spread evenly by pressing into the dish. It will be sticky. Pat down to smooth the surface as best as you can (this will become easier as it begins to cool).

Let cool for 15 minutes and then cover with wrap and refrigerate for an hour or until completely chilled and firm set.

Transfer to a work surface and cut into cubes. Add 2 tablespoons mild olive oil or other cooking oil to a non-stick skillet and place over medium-high heat. Brown the falafel bites in the hot skillet. Serve warm in a whole grain wrap with sliced red onion, cucumber and non-dairy Tzatziki sauce.