Ingredients:

• 1 cup dried chickpeas, soaked overnight in the fridge
• 1 small yellow onion, peeled and quartered
• 4 garlic cloves, peeled
• 1/2 cup packed fresh parsley
• 1/4 cup packed fresh cilantro
• 2 tablespoons fresh mint leaves
• 2 teaspoons ground cumin
• 1/4 teaspoon ground cayenne pepper
• sea salt, to taste
• extra virgin olive oil, for brushing the falafel

Instructions:

Preheat the oven to 400°F. Line a large baking sheet with parchment paper. Rinse and drain the chickpeas, then add them to the bowl of a food processor fitted with the S blade. Add all of the remaining ingredients except for the olive oil. Process until a chunky, coarse paste forms, scraping the sides of the bowl down every so often for even texture. The mixture should stick together but not look smooth like hummus. Using a cookie dough scoop, portion the falafel mixture onto the prepared baking sheet. Gently brush each ball with oil, then bake for 20-25 minutes, or until firm and slightly crispy around the edges.