Line a baking tray with parchment and preheat your oven to 400 degrees F.
Drain chickpeas well and add to your food processor along with all remaining ingredients. Process until crumbly but not pureed. Do not over process.
Form the mixture into small (1-1.5") balls, squeezing out excess moisture with your hands, then flatten slightly and shape into patty/nugget shape. Place on prepared baking sheet.
Bake for 15 minutes and then flip your falafel and bake for another 5 minutes until lightly golden brown. Don't overcook your falafel or they will get too dry.
Serve in pitas with your favourite toppings and sauces or use as salad toppers.
Make sure to thoroughly drain your chickpeas and pat them and your parley or cilantro dry with a clean dish towel before transferring to your food processor.Squeeze out extra moisture over your kitchen sink when forming your falafel balls, before flattening into a disc shape.Don't over process your ingredients in the food processor. You want a slightly chunky mixture for the best possible texture. (Refer to image above.)Do not sub for canned chickpeas, as they'll be very mushy and alter the texture of your falafel.Serving size is for one fourth of the recipe or approx 5 falafel of the 20 falafel yield.Pita, wrap, or additional toppings are not included in the calculation.Leftovers keep refrigerated for up to 4 days. Store in a sealed container and reheat in the oven at 350 degrees for about 10 minutes.