Falafel in the oven

• 350 gr. chickpeas
• 1 bunch of parsley
• 2-3 cloves of garlic, finely chopped
• 2 teaspoons of ground cumin
• 1 ½ teaspoons of grated coriander
• ½ teaspoon bukovo
• 3 spoons of olive oil
• 1 teaspoon of salt
• ¼ teaspoon pepper
• 2 spoons of grated wholemeal breadcrumbs

Soak the chickpeas in water for at least 12 hours

Boil them until they are soft (reserve 1 pint of the boiling water)

 Preheat the oven to 180 °C.

In a mixer, add all the ingredients, except the breadcrumbs, and grind them until they become crumbs.

Transfer them to a bowl

Add the breadcrumbs (if it doesn't form easily, add a little water from the chickpeas, if the mixture is too wet, add more breadcrumbs)

Roll the falafels and put them on a baking sheet with non-stick paper

Brush a drop of olive oil on each side of each falafel

Bake them for about 15 minutes on each side, until golden brown

You can serve them with vegetables in an Arabic pita or with some rice