¼ cup + 1 tbsp olive oil
1 cup dry chickpeas, soak for at least 4 hours or overnight in fridge
½ cup red onion, roughly chopped
½ cup packed fresh parsley
½ cup packed fresh cilantro
6 cloves garlic, quartered
1 to 2 green chillies, halved
1 teaspoon fine sea salt
½ tsp freshly ground black pepper
½ tsp roasted cumin powder

1. With an oven rack in the middle position, preheat oven to 375°F (190°C). Pour ¼ cup of the olive oil into a large, rimmed baking sheet and turn until the pan is evenly coated.

2. In a food processor, combine the drained chickpeas, onion, parsley, cilantro, garlic, chillies, salt, pepper, cumin, and the remaining 1 tablespoon of olive oil. Process until smooth.

3. Using your hands, scoop out 2 tablespoons of the mixture at a time. Shape the falafel into small patties (~2 inches wide and ½ inch thick). Place each falafel on the oiled pan.

4. Bake for 25 to 30 minutes, carefully flipping the falafels halfway through baking, until the falafels are deeply golden on both sides. These falafels keep well in the refrigerator for up to 4 days, or in the freezer for several months.