1cupdried chickpeas soaked in 4 cups water overnight
1/2cupmedium red onion chopped
1cupfresh parsley or cilantro choppedor a mix of both
2tablespoonsolive oilor oil of choice
Preheat the oven to 400°F and grease a baking sheet with oil.
Drain the chickpeas and add them to a food processor along with the onion, parsley, garlic, cumin, salt, baking powder, sesame seeds, and lemon juice. Pulse the mixture just until the ingredients are minced but not pureed, scraping down the sides as needed.
Using an ice-cream scoop or your hands, form small 2 inch balls and gently flatten them to form falafel shape. Arrange the falafel on the greased baking sheet and brush the top of the falafel with oil.
Bake the falafel for 20 minutes, flip halfway, until golden and crispy on the outside. Serve with shawarma sauce or tahini or make into sandwiches.