Gluten Free Baked Falafel

4 cups cooked garbanzo beans (chic peas)
1 onion, quartered
1 potato, peeled and quartered
4 cloves of garlic, minced
½ cup parsley leaves, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground curry powder
2 teaspoons salt
½ teaspoon cayenne pepper
2 teaspoons lemon juice
3 tablespoon olive oil
1 tablespoon chickpea flour or used 4 tbsp Bob Redmill Gluten Free Flour
4 tbsp olive oil for baking
1/2 cup fresh parsley

Instructions
Process garbanzo beans in batches in food processor until finely ground into a coarse meal. Transfer to a large bowl.
Process garlic, onion, and potato in food processor until finely chopped . Add to ground chickpeas
Process Parsley, then add to chickpea mixture, add coriander, cumin,  curry powder, salt, and cayenne and lemon juice. Add GF flour and Stir with a wooden spoon until thoroughly mixed. Add to the ground chickpeas and stir to combine.
Using hands scoop up a 1/4 cup of the mixture and make into a ball, add them to a large plate.  Cover and refrigerate for 2 hours or more hours.
Pour 4 tbsp of olive oil into a   2' deep 9 X 11" pan. Bake at 425 on lower rack of oven for about 30 minutes or until golden brown, turning in between baking time