Baked falafel

Ingredients

makes 12

• 1 tbsp extra-virgin olive oil
• 2 400g cans chickpeas, drained and rinsed
• ½ small red onion, roughly chopped
• 1 large handful fresh parsley, mostly leaves
• 1½ large handfuls fresh coriander
• 4 cloves garlic, quartered
• 1 tsp fine sea salt
• ½ tsp ground black pepper
• ½ tsp ground cumin
• ¼ tsp ground cinnamon
• 1 tbsp sesame oil

Directions

1. Preheat the oven to 180°C. Line a large baking tray with baking paper.
2. In a food processor, combine the chickpeas, onion, parsley, coriander, garlic, salt, pepper, cumin, cinnamon, and olive oil. Process until smooth, about 1 minute.
3. Scoop out about 2 tablespoons of the mixture at a time. Shape the falafel into small patties, about 5cm wide and 2.5cm thick. Place each falafel on the tray and brush with sesame oil.
4. Bake for 25 to 30 minutes, carefully flipping the falafels halfway through baking, until deeply golden on both sides.
5. Serve with salad, tahini sauce and pitta.