Baked Falafel with Dill and Parsley

Ingredients

• 1 cup dried chickpeas, soaked with one teaspoon baking soda 12–24 hours, then drained
• ½ small onion, chopped
• 4 cloves garlic, minced
  Swap forgarlic (as written)jarred minced garlic
• ⅓ cup fresh parsley, chopped
• 1 tsp ground dill
• 1 tsp ground cumin
• ¾ tsp ground coriander
• ¼ tsp ground cinnamon
• ½ tsp ground black pepper
• ½ tsp salt
• 1 tsp cayenne pepper
  Swap forcayenne pepper (as written)dried habanero powder
• ½ tsp baking powder
• ¼ cup chickpea flour
• olive oil spray or brush, as needed, for baking

Steps

1. 1.Soak 1 cup dried chickpeas in plenty of water with a teaspoon of baking soda for 12–24 hours. Drain and rinse well.
2. 2.Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly oil or spray it.
3. 3.In a food processor, combine the soaked chickpeas, ½ small onion, 4 cloves garlic, ⅓ cup parsley, 1 tsp dill, 1 tsp cumin, ¾ tsp coriander, ¼ tsp cinnamon, ½ tsp black pepper, ½ tsp salt and 1 tsp cayenne. Pulse until coarse but it holds together. Don't purée.
4. 4.Transfer the mixture to a bowl. Stir in ½ tsp baking powder and 1½ tbsp of the chickpea flour, adding more (up to ¼ cup in all) if it needs help holding together.
5. 5.Optional: chill the mixture for 20–30 minutes to help it firm up.
6. 6.Form into small balls or patties (about 1 tbsp each) and place them on the prepared baking sheet.
7. 7.Lightly brush or spray the tops with oil. Bake for 22–25 minutes, flipping halfway, until golden brown and slightly crisp.