1 x 15 oz can chickpeas, drained and rinsed

Juice of 1 lemon

¼ cup finely chopped onion

2 cloves fresh garlic, minced

½ cup fresh parsley, chopped

1 Tablespoon olive oil

1 teaspoon ground cumin

½ teaspoon ground coriander

Salt and pepper

½ teaspoon baking soda

3 Tablespoons flour (oat, chickpea, or all-purpose)

olive oil cooking spray

1. Preheat oven to 375°F. Spray a baking sheet with oil.
2. Open the can of chickpeas and pour them into a colander to drain.  Rinse the beans under cold water.
3. Pour the chickpeas into a wide bowl with lemon juice.  Use a fork or base of a jar/can to crush the chickpeas into a chunky paste.
4. Add onion, garlic, oil, parsley, cumin, coriander, salt and pepper.
5. Stir in baking soda and flour and massage ingredients until it starts to hold together.
6. Scoop spoonfuls (I use a melon scoop) of the mixture and form into small patties - you should get 10-15. Place them on the baking sheet.
7. Bake 10-12 minutes, flip patties and bake for another 10-12 minutes or until falafel are golden and cooked through.
8. Serve warm on a pita with hummus or tahini sauce, cold in a salad or plain as a snack.