Place chickpeas in large bowl, and add enough water to cover beans and soak overnight. 

When ready to prepare gluten free falafel, finely chop onion. 

Combine all ingredients in food processor and blend until a course meal is formed. 

Transfer mixture to a very large bowl and refrigerate for 2-3 hours. This allows the starch in the chickpeas to leach out, allowing you to to form the falafel. 

Using a one ounce scoop, create mounds of falafel "batter." It will not be sticky like cookie dough, but instead fairly loose. Make balls and place on a cookie sheet. Do this until all the "batter" is formed. Scooping it all beforehand allows you to cook them quickly. 

In a small to medium pot, pour in enough oil to create 3" depth. (I use a smaller pot to do this, as it uses less oil.) Preheat oil to 350-375 degrees. I used a kitchen thermometer to gauge mine. 

Depending on the size of your pot, place 4-6 falafel in the hot oil. Cook gluten free falafel two minutes per side, and then place on paper towel to absorb excess grease. Repeat with remaining falafel "batter" until all cooked. 

Best served hot and fresh. However, they can be frozen and reheated in oven or microwave. Serve with tahini or garlic sauce.