Makes about 30 small balls/10 medium-sized patties
1 medium onion, roughly chopped
2 cloves garlic, roughly chopped
1 1/2 cans chickpeas (600g), drained and rinsed
15g wholemeal breadcrumbs
Small handful of flat leaf parsley, roughly chopped
Small handful of coriander, roughly chopped
2 tablespoons plain flour
1/2 teaspoon baking powder
1 teaspoon ground cumin
Pinch of cayenne pepper (optional)
Low sodium salt and freshly ground black pepper, to taste
2 tablespoons olive oil (optional)
Place all ingredients (except the olive oil) into a food processor and combine until you have a paste.
NOTE: Don’t be concerned if the mixture seems a little too dry, just keep going with it and it will eventually come together. However, if the mixture won’t bind, add a tablespoon of water.
Cover and refrigerate for at least 30 minutes.
Preheat oven to 190°C. Grease a large baking tray with the olive oil or line with baking parchment.
Shape the mixture into small balls or patties, according to your preference.
Bake in the preheated oven for 25 minutes, or until golden brown, turning the falafel halfway through to ensure even cooking.
Serve warm or at room temperature, with fresh pitta, hummus/tahini and salad – or simply snack on them as they are!