Ingredients

• 3/4 cup dried chickpeas
• 1 large onion, coarsely chopped
• 5to6 garlic cloves, coarsely chopped
• 4 tablespoons coarsely chopped parsley
• 1 teaspoon cumin seeds, crushed
• 1 teaspoon coriander seeds, crushed
• Salt and ground black pepper
• Oil for greasing the tray
• Lemon juice to taste
• For binding use besan (flour roasted)

Preparation

1. Put the chickpeas in a bowl with plenty of cold water.
2. Let soak overnight. Boil the chickpeas in a pan until 90% done. Drain, cool it
3. Place in a food processor with the onion, garlic, parsley, cumin, and coriander and lemon juice.
4. Add salt and pepper to taste.
5. Process until the mixture thickens and forms a course texture.
6. Shape the mixture into walnut-size balls and flatten them slightly.
7. In a pre heat oven grease the tray and arrange the falafel, change the sides frequently bake it until golden.
8. Serve with little toss salad or yogurt sauce.