- 400g Drained Chickpeas
- 1 White Onion peeled and chopped
- 2 Tbsp Olive Oil
- 1 Clove Garlic
- 1 Tbsp Lemon Juice
- 1 Tsp Cumin
- 1 Tsp Cinnamon
- Salt and Pepper to taste
With an oven rack in the middle position, preheat the oven to 190°C (170°C Fan assisted). Coat a large, rimmed baking sheet or large cast-iron skillet with tablespoons of olive oil.
In a food processor, combine the drained and dried chickpeas, red onion, parsley, cilantro, 2 tablespoons olive oil, garlic, cumin, cinnamon, salt, and pepper and lemon juice.
Process until smooth. This should take about 1 minute.
You can leave the mixture to cool in the fridge for 30 minutes before shaping for extra firmness.
One the mixture is fully combined, use your hands to scoop out about 2 tablespoons of the mixture at a time. Shape the falafel into small patties, about 2 inches wide and ½ inch thick.
Place each falafel on your oiled pan or skillet.
Bake for 13 minutes, then remove the falafel from the oven and carefully flip each one. Return the pan(s) to the oven for another 13 to 15 minutes, until the falafels are lightly browned on both sides.
Serve with Greek salad and balsamic vinegar. Alternatively, add everything to a tortilla wrap as a delicious filling!