Best Easy Falafels with Instant Pot Golden Rice (vegan,gf)

0 In a large food processor, add chickpeas, parsley, cilantro, onion, garlic, sesame seeds, salt, black pepper, cumin, coriander, and cardamom. Mix/pulse until combined into a crumbly dough, not a paste. Scrape down the sides as needed.
1 Start by adding 4 tablespoons of flour and pulse until combined and no longer super wet. You want the dough to be moldable without it sticking to your hands. I used about 4 Tbsp when using all-purpose flour and if using oat flour, I used close to 6 Tbsp.
2 Taste and adjust seasonings as needed. You want the flavor to be bold! Transfer to a mixing bowl, cover, and refrigerate for 45-60 minutes. Start making the golden rice (instructions below).
3 Once chilled, scoop out about 1.5 tablespoons of dough (I used a cookie scoop) and gently form into balls and flatten slightly to make disc like shapes.
4 Heat a large skillet over medium heat with about 1.5 tablespoons of avocado oil. Swirl to coat. Once oil is hot, carefully place half of the discs onto the skillet. Cook for about 3 minutes, check to see if bottoms are browned. Once browned, flip and cook for 2 more minutes or until a nice golden brown. Place on a plate and repeat the cooking process for the last half of the discs. Make sure to put more oil in the pan!
5 Serve with golden rice, avocado, tomatoes, hummus, spinach, and/or pita or naan. Enjoy!
6 To make the golden rice, rinse rice under cold water for one minute to remove all the extra starch. Place in the instant pot.
7 Add the rest of the ingredients into the pot. Stir to combine well.
8 Turn on the instant pot and use the “rice” setting. Allow it to natural release for 10 minutes, then manually release any leftover pressure.
9 Fluff and serve!
10 (If making this on the stovetop, you’ll need about 3 cups of water.)