Baked Falafel – Crispy Chickpea Balls

• chickpeas↗3 × 400 г консерви g

  drained (or 250 g dried chickpeas soaked in 1 l cold water overnight, then drained)

• ground cumin↗2 ч. л. tsp
• ground coriander↗1 ч. л. tsp
• cayenne pepper↗1 ч. л. tsp
• red onion↗1 шт., розрізана чвертями

  quartered

• garlic cloves↗3
• sesame seeds↗2 ст. л. tbsp
• baking powder↗1½ ч. л. tsp
• parsley↗2 маленькі упаковки

  stems only

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C with convection/gas 6) and line two baking sheets with parchment paper. Place the canned chickpeas, ground cumin, ground coriander, cayenne pepper, red onion, garlic, sesame seeds, baking powder, parsley stems and 1 tbsp water into a food processor. Pulse until the ingredients combine, leaving a bit of texture – the mixture should not become a smooth hummus.

2. 2

   Season to taste, shape 18 equally sized balls, gently flatten them into disc shapes and place on the prepared sheets. Brush each ball with 1 tbsp oil. Bake for 20 minutes until golden and crisp, turning halfway through.