These easy homemade falafels are made with wholesome ingredients and are so much better than store bought or fast food ones. They're also gluten-free, vegan, and use lots of parsley and spices for bright flavour.
Preheat oven to 400°F/204°C.
If using chickpeas from a can, drain and rinse in a mesh sieve. Thoroughly pat chickpeas with a towel, trying to get them as dry as possible.
Add all the ingredients into a food processor fitted with an S-blade. Pulse until ingredients come together to form a soft, patty mixture. Don't over process as we don't want the ingredients to turn into hummus.
Scoop out approximately 2 tablespoons (15 ml) of the falafel mixture and roll into a ball. Place on a parchment lined baking sheet. Repeat with remaining mixture.
Bake falafels on middle rack for 45 minutes, or until the falafels are crusty and golden brown and easily peel away from the parchment. If the falafels still stick to the paper when you lift them, they need to cook for a bit longer.
Falafels will keep in an airtight container in the refrigerator for up to 4 days.
If you don't have a food processor, you can try using a blender. Just make sure to have the speed set on low and don't over process. Alternatively, you can make the falafel mixture by hand by mushing the chickpeas with a fork or masher and finely mincing the onion, garlic, and parsley with a knife. (P.S. I haven't tried these methods, but they're just ideas of what might work)