Baked Falafel

• 2 cups Dried Chickpeas, Soaked Overnight
• 3 cloves Garlic
• 1 Tablespoon Cumin
• 1 Tablespoon Ground Coriander
• 3 Tablespoons Olive Oil
• 3 Tablespoons Tahini
• 1 bunch Parsley
• 1 bunch Fresh Coriander
• 1 bunch Spring Onions
• 1 Small Handful Chives
• 1 whole White Onion, Roughly Chopped
• 1 whole Chili
• 1 whole Lemon, Zest And Juice
• 5 Tablespoons Water, Added Gradually
• 1 Tablespoon Coconut Oil

1. 1.
2. Soak chickpeas in cold water for at least 8 hours but overnight is best.
3. 2.
4. Preheat oven to 180 degrees C (355 degrees F).
5. 3.
6. Add chickpeas to a food processor along with garlic, cumin, dried coriander, olive oil, tahini, parsley, fresh coriander, chives, and spring onions.
7. 4.
8. Roughly chop the onion and chili and add to the food processor.
9. 5.
10. Add the lemon zest and lemon juice.
11. 6.
12. Blend all the ingredients for several minutes, adding 1 tablespoon of water at a time.
13. 7.
14. Roll mixture into small balls.
15. 8.
16. Add coconut oil to a large skillet or oven proof pan and heat until oil is hot.
17. 9.
18. Add falafel to the skillet and press down with a spatula so they are more of a patty-like shape rather than a ball.
19. Leave to fry for around 1 minute.
20. 10.
21. Put skillet in the oven and cook for 10 minutes.
22. 11.
23. Take skillet out of oven, flip the falafel over, pop back on the oven to cook for 8 minutes.
24. The timing is important, otherwise the falafel will be too dry, so I find it best to set the timer on the oven.

dried chickpeas, garlic, cumin, ground coriander, olive oil, tahini, parsley, fresh coriander, onions, handful chives, white onion, lemon, water, coconut oil

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/baked-falafel-4/ (may not work)