Put the chickpeas, onion, garlic, fresh coriander, curry powder, lemon juice and a pinch of salt and pepper in a large food processor.
Pulse until you have a coarse paste.
Test to see if the falafel mix holds together when rolled. If not, pop in the fridge for 10 mins and check again.
When suitably chilled, roll the mix into 17-18 flattened balls of around 40g (1.4oz) each. (I like them quite flat so that they are easy to put in pitas and sandwiches, but you can make then more round if you wish.)
Place the falafel on a greased, non-stick baking tray.
Spray with oil.
Bake for 20-30 minutes, depending on how browned you like them.
Once cooled, gluten-free falafel needs to be stored chilled, either in the fridge or freezer, and should not be left out on the counter. Pop any left over falafel into a container or zip lock bag and keep them in the fridge or freezer.You can also keep the un-cooked falafel mix in the same way, either in the fridge or freezer. If you have time, you can shape the falafel patties before storing raw, or you can defrost and make the patties just before you cook them.When you come to make the patties, you might need to add a little more gluten-free self-raising flour if the mix has become too sticky while chilled.You can keep the uncooked falafel mix in the fridge for up to 2 days and once cooked, falafel patties will keep in the fridge for up to 4 days.Falafel mix or cooked falafel stored in the freezer will keep for up to 3 months.