500g dried chickpeas, soaked overnight in abundant water
3 medium garlic cloves, peeled
5 medium onions, peeled and halved
15g fresh flat-leaf parsley, chopped very fine
15g fresh coriander, chopped very fine
2tsp salt
2tbsp flour
½tsp paprika
½tsp baking soda
½tsp freshly ground black pepper
½tsp ground cumin
½tsp ground cinnamon
3tsp baking powder
250ml water
Instructions
Using an electric blender or food processor, blend the onion and garlic together to form a paste.
Mix the chopped fresh coriander and flat-leaf parsley into the onion and garlic paste.
Add the prepared chickpeas to the mixture and blend again with the food processor or blender. The final consistency should be a little bit lumpy.
In a separate bowl, mix together the paprika, baking soda, black pepper, cumin, cinnamon and baking soda.
Add the spice mixture to the chickpea mixture and stir well, making sure the spices are evenly distributed throughout the mix.
Cover the mixture with plastic wrap and place it in the refrigerator to set for at least an hour and a half.
Preheat the oven to 180ÂșC.
Grease a baking sheet with a little olive oil or vegetable oil.
Drop tablespoonful-sized balls of the chickpea mixture onto the baking sheet, leaving a few centimetres between each ball and also between the balls and the edge of the tray.
Bake in the preheated oven for about 15 minutes, or until the top sides of the falafel balls have turned golden.
Remove from the oven and let cool on the tray for 5 minutes.
Transfer the falafel balls to a plate and repeat the process with the remaining batter.
Serve on a bed of your favourite salad.
Recipe by The Gourmet Garden at http://recipes.hellomagazine.com/vegetarian/2012/06/28/oven-baked-falafel/