1cupdried chickpeas (soaked in 4 cups water overnight (see Notes for quick-soak method))
1medium red onion (chopped)
1cupfresh parsley (chopped (or a mix of parsley and cilantro))
3clovesgarlic (peeled and roughly chopped)
pinchof cayenne pepper ((or more to taste))
Oil cooking spray (optional)
Preheat oven to 400F.
Rinse and drain soaked chickpeas.
Add chickpeas to the bowl of a food processor and pulse until coarse.
Add onion, garlic, parsley, lemon juice, and spices.
Pulse mixture until In a food processor until finely ground and no large pieces remain.
If your food processor is struggling to process all of the ingredients at once, do it in two batches and then combine the batter before baking.
Using a small cookie scoop or disher, portion approximately 2 tablespoons of batter onto a parchment-lined baking sheet.
If desired, spray tops of falafel balls with oil cooking spray for more even browning (but it is not necessary at all).
Bake for 20-25 minutes or until golden brown and cooked throughout.
Enjoy with in a lettuce wrap or pita with hummus and tahini sauce, or any other way you like to eat falafel!
Quick-soak instructions for chickpeas, stovetop: Add 1 cup dried chickpeas to a 4-quart or larger pan, and cover them with water by at least 3 inches. Bring a to boil, then simmer for 5 minutes. Let sit for one hour before rinsing, draining, and proceeding with the recipe.Quick-soak instructions for chickpeas, Instant Pot/pressure cooker: Add 1 cup dried chickpeas to the pressure cooker, and cover them with water by at least 3 inches. Bring to high pressure for 1 minute, and allow the pressure to release naturally. Drain, rinse, and proceed with recipe.