Homemade Baked Falafels

Instructions

1. Begin by soaking the dry chickpeas in plenty of water for 24 hours. Ensure they're fully submerged, as they will expand.
2. After 24 hours, drain the chickpeas thoroughly.
3. Preheat your oven to 220°C (425°F).
4. In a food processor, combine the soaked chickpeas, chickpea flour, chopped onion, garlic clove, lemon juice, ground cumin, ground coriander, salt, and parsley.
5. Pulse the mixture until you achieve a well-ground consistency, but be careful not to over-process into a paste. The mixture should hold together when pressed but still have some texture.
6. Line a baking sheet with parchment paper and drizzle it lightly with olive oil.
7. Using a spoon, scoop about two tablespoons of the mixture into your hand and shape it into a ball. Place it on the prepared baking sheet.
8. Repeat this process with the remaining mixture, spacing the falafel balls evenly on the baking sheet.
9. Drizzle the falafel balls lightly with more olive oil.
10. Place the baking sheet in the preheated oven and bake for 15 minutes.
11. After 15 minutes, remove the baking sheet from the oven and carefully flip each falafel ball.
12. Return to the oven and bake for an additional 10 minutes, or until the falafels are golden brown and crispy on the outside.
13. Remove from the oven and let cool for a few minutes before serving.
14. Serve warm in pita bread with tahini sauce and fresh vegetables, or on top of a salad.
15. Leftover falafels can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.