Instructions

1. Rinse and drain the chickpeas. Finely chop the onion.
2. Put all ingredients (except chickpea flour and baking powder) in large bowl and mix well.
3. Put half of the mixture into a food processor. Pulse, until you get a sticky coarse texture, stopping every so often to scrape down the sides with a spatula. Transfer the mixture into a bowl.
4. Repeat the above step with the other half of the chickpea mixture.
5. Combine the two blended mixtures, while gradually adding the baking powder and chickpea flour. Cover and chill for minimum 30 minutes or until you’re ready to bake them.
6. Heat the oven to 200C degrees and line a baking tray with baking parchment.
7. Divide the mixture into 16-18 equal pieces and shape them into patties between your palms.
8. Place the patties on the prepared baking tray and spray them with a few squirts of oil. Cook the falafels for 20–25 minutes, until golden-brown. Turn them over, lower the oven temperature to 180C and bake for another 10-15 minutes or so.
9. Serve the falafels at room temperature.