Prepare the falafel. Pre-cook the brown rice. Grate the carrot and place to one side (you can do this in the food processor). Zest and juice the lime, Roughly chop the fresh parsley and the green leaves of the leek. Wash and drain the canned chickpeas.

1. Place all of the ingredients in the food processor. Blend until it forms a smooth paste (if the mixture is too dry then add a tablespoon of water).  Once it is well combined, stir through the gluten free flour (the paste should be just dry enough to handle).
2. Two Options For Cooking:

In the oven: If you are feeling lazy and love crispy falafel then this option is for you! Preheat the oven to 190ºC (375ºF) bake function. Line a baking tray with baking paper. Grease the baking paper with 1 tablespoon of olive oil (this helps the falafel go crispy). Scoop out the falafel using a tablespoon measure and form into small patties. Space them evenly on the tray. Brush the tops with a tablespoon of oil. Bake for about 12 minutes each side, until golden brown.

In the frypan: If you like softer falafel and have the brain power to pay attention and not burn them, then try this option. Heat a large non-stick frypan over medium high heat. Grease the pan with 1 tablespoon of olive oil. Once hot, measure out the falafel using a tablespoon measure and shape into patties. Place in the frypan and cook each side for 2 to 3 minutes until golden. Turn down the heat if they start to burn, and add more oil as needed. Once cooked, place on a paper towel to drain. Cook the falafel in several batches.