Add them to a salad as a healthy, protein-packed topping
For 9 falafels
1 can cooked chickpeas
1/2 cup packed fresh parsley leaves
1/2 cup packed fresh cilantro leaves
1/2 cup chopped white onion
3 cloves garlic, roughly chopped
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon corn flour
2 teaspoons fresh lemon juice
olive oil for the cooking tray
Drain the chickpeas and add them to a food processor along with the parsley, cilantro, onion, garlic, cumin, salt, baking powder, corn flour, lemon juice and egg.
Process the mixture just until it holds together when squeezed into balls. Taste and season the mixture with more salt, as desired.
Preheat the oven to 190C and grease a baking sheet with the olive oil.
Squeeze the falafel mixture into 4 cm balls then flatten them slightly so they are the shape of patties. Arrange the falafel on the greased baking sheet and brush the tops of them with the remaining olive oil.
Bake the falafel for 15 minutes, flip them once then bake them an additional 10 minutes until they are golden brown.
Serve the falafel in pita bread with tahini sauce and veggies, or add them to a salad as a healthy, protein-packed topping.