Instructions

1. Drain the chickpeas. Finely chop the onion, garlic and sundried tomatoes.
2. Put all ingredients (except peas and besan flour) in large bowl and mix well.
3. Put half of the mixture into a food processor. Pulse, until you get a coarse texture, stopping every so often to scrape down the sides with a spatula.
4. Transfer the mixture into a mixing bowl and repeat with the other halves of the chickpea mixture.
5. Transfer the mixture into a mixing bowl and repeat with the other halves of the chickpea mixture.
6. Cover and chill for minimum 30 minutes.
7. Heat the oven to 180C degrees and line a baking tray with baking parchment.
8. Make approx. 16 equal sized balls from the mixture then shape them into patties between your palms.
9. Place the patties on the prepared baking tray and spray them with a few squirts of oil.
10. Cook the falafels for 20 minutes or until golden brown. Turn them over, and bake for another 10-minutes or so.
11. Serve the falafels at room temperature.