We love falafel and this is an easy way to make 'burger' patties to fill pittas or hamberger buns. I also find it easier to form 7 larger patties vs. lots of little falafel balls. These bake in the oven on parchment paper heavily coated with olive oil to 'fry' in the oven during baking. These are full of flavor and perfect topped with hummus, red onion, tomato, lettuce and tzatziki. *If you forget to pre-soak your dried chickpeas you can substitute 1 can of chickpeas (moister consistency).

1 red onion

4 garlic cloves

2 teaspoons cumin

1 teaspoon coriander

handful parsley

handful cilantro

1 teaspoon smoked paprika

1 Tablespoon light tahini

1 1/2 teaspoons sea salt

1 1/4 cups (250g). dried chickpeas (soaked overnight in water) 

Method

Preheat the oven to 357F/190C.

Line a baking tray with baking paper and evenly spread 4 Tablespoons of olive oil onto the baking paper.

Drain the chickpeas and set aside.

Peel the onion.

Pulse all the ingredients in the food processor until the mixture resembles the texture of coarse breadcrumbs.

Using your hands, scoop out 2 Tablespoons of the mixture and gently form into patties, 2 cm thick.

Arrange patties on baking tray. After 12 minutes, flip and bake for an additional 12 minutes or until both sides are deeply golden.

Serve with warm pitta bread, fresh greens (such as spring greens or chopped romaine), sliced tomatoes, sliced cucumbers, Kalamata olives, hummus and feta cheese.

These falafels keep well in the refrigerator for up to 3 days, or in the freezer for 1-2 months.