Baked falafel with parsley and coriander

Ingredients

For 1 serving

• Dried chickpeas60 g
• Onion30 g
• Garlic1.5 cloves
• Parsley8 g
• Cilantro4 g
• Cumin1.5 pinches
• Extra virgin olive oil1.5 teaspoons
• Saltto taste

Method

1. The night before, soak the dried chickpeas in plenty of cold water for about 12 hours: for falafel they must not be boiled, or the mixture falls apart.
2. Heat a conventional oven to 200 °C and line a baking tray with baking paper; drain the chickpeas and dry them well with a tea towel.
3. Peel the onion and the garlic and cut them into chunks; wash and dry the parsley and coriander, keeping only the leaves and tender stems.
4. Put chickpeas, onion, garlic, herbs, cumin and a pinch of salt in the food processor and pulse, scraping down the sides, until you have a grainy mixture that holds together when squeezed in your hand.
5. Shape 5 slightly flattened patties, place them on the tray and brush them with the oil on both sides.
6. Bake for 25 minutes, turning halfway, until golden and crisp outside.