Ingredients
¼cupextra-virgin olive oil,plus 1 tbsp
1cupchickpeas,uncooked, dried, rinsed, picked over and soaked for at least 4 hours to 24 hours in the refrigerator
½cupred onion,(about ½ small red onion), roughly chopped
½cupfresh parsley,mostly leaves but small stems are ok
½cupfresh cilantro,mostly leaves but small stems are ok
4cloves garlic,quartered
1tspfine sea salt
½tspfreshly ground black pepper,(about 25 twists)
½tspground cumin
¼tspground cinnamon
Preparation
With an oven rack in the middle position, preheat the oven to 375 degrees F. Pour ¼ cup of the olive oil into a large, rimmed baking sheet and turn until the pan is evenly coated.
In a food processor, combine the soaked and drained chickpeas, onion, parsley, cilantro, garlic, salt, pepper, cumin, cinnamon, and the remaining 1 tablespoon of olive oil. Process for about 1 minute until smooth.
Using hands, scoop out about 2 tablespoons of the mixture at a time. Shape the falafel into small patties, about 2 inches wide and ½ inch thick. Place each falafel on the oiled pan.
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.
