Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
Heat 1 teaspoon Olive oil in a frying pan and add 0.5 Onion. Cook on low for 2-3 minutes until the onions has softened and then allow to cool.
Put the onions into a food processor with 400 g Chickpeas, 3 tablespoon Fresh parsley, 2 Garlic clove, juice of 1 Lemon, 0.25 teaspoon Cumin, 0.25 teaspoon Paprika, 20 g Plain flour and 1 pinch Sea salt. Pulse until smooth, or leave a few chunks in it.
Form the mixture into 12 patties and put on a baking tray lined with baking paper.
Brush with olive oil and bake for 30 minutes.
Notes
Soak your dried chickpeas for at least 24 hours before making the mixture.
If using canned chickpeas, you will need to add some flour to reduce the wetness of the mixture.
We used parsley in these falafel, however you could swap it for coriander or use a mixture of them both.
Add a little spice to these with a sprinkling of red chilli flakes in to the mixture.
You can swap the onion for shallot if you want a sweeter taste.
They need a generous brush or drizzle of olive oil before putting them in the oven, as this really does help them to crisp up.
Don't pack the patties too tightly, as this will make the falafel quite dense.