Soak chickpeas in cold water for at least eight hours but overnight is best
Preheat oven to 180 degrees celsius
Add chickpeas to a food processor along with garlic, cumin, dried coriander, olive oil, tahini, parsley, fresh coriander, chives, spring onions
Roughly chop the onion and chilli and add to the food processor
Remove the zest of one lemon and add to the food processor along with the juice of the lemon
Blend all the ingredients for several minutes, adding one tablespoon of water at a time
Roll mixture into small balls
Add one tablespoon of coconut oil to a large skillet or oven proof pan and heat until oil is hot
Add falafel to the skillet and press down with a spatula so they are more of cylinder shape rather than a ball. Leave to fry for around 1 minute
Put skillet in the oven and cook for 10 minutes
Take skillet out of oven, flip the falafel over, pop back on the oven to cook for 8 minutes. The timing is important otherwise the falafel will be too dry, so I find it best to set the timer on the oven
Recipe by at https://www.caseyjade.com/baked-falafel/