Soak the dried chickpeas overnight (or at least 8 hours) then drain and rinse well.
Roughly chop the onion, garlic, parsley, and coriander and mix.
Add the mix and the soaked chickpeas to a food processor/blender and blitz to crumbs.
Pour the mixture into a bowl and add the falafel spice mix and salt and mix with a spoon or by hand.
At this stage either refrigerate to bake later or freeze the paste in a freezer-safe container for several months.
When you're ready to bake, add the baking powder and mix.
Shape the falafel patties (or small or large balls).
Arrange them on a greased or paper-lines baking pan.
Lightly brush or spray with oil (this is optional - skip if you prefer a completely oil-free version).
Bake in the oven at 475 ºF/240 ºC for 15-20 minutes. They should be golden brown and crispy. To brown even more, turn on the grill/broil for the last three minutes.
Serve with homemade pitta bread (recipe on the blog,) pickles, tomatoes, lettuce, or your favorite veggies. Serve with taratour dip. ****
*Cooked or tinned chickpeas won't work. The mixture will have the wrong texture and it will be difficult to cook. It's very important to soak dried chickpeas the night before you intend to make falafel. Two cups of dried chickpeas yield four cups of pre-soaked chickpeas. ** to make falafel spice mix you need: 1 part coriander powder, 1/2 part cumin powder, 1/4 part black pepper, 1/4 part red chili powder, and 1/4 part cinnamon.***You just need to achieve a crumbly but sticky mixture. So don't over-process. If the mix is too liquidy, add a bit of chickpea flour. On the other hand, if it's too dry and crumbly, then add a bit of water as needed (a small amount at a time). ****the dip is made from natural or dairy-free yogurt, tahini, garlic, and lemon juice (can be found in my falafel popcorn recipe). The amount for 5 servings makes about 30 small patties/balls or 15 large ones.The total time does not include pre-soaking of the chickpeas