Crispy Baked Falafel

Start by soaking the dried chickpeas in a large bowl of 3-4 cups water overnight or for at least 10-12 hours. The chickpeas should double to triple in size.
1 cup dried chickpeas
Once the chickpeas have been soaked, drain and pat dry. Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
Add all ingredients to a food processor. Pulse everything together until a dough is formed and the ingredients are well-combined.
1 cup dried chickpeas, ½ large yellow onion, 3 garlic cloves, 1 tablespoon lemon juice, 1 teaspoon cumin, ½ teaspoon coriander, 1 teaspoon sea salt, ½ teaspoon paprika, ¼ teaspoon baking powder, 2 tablespoons gluten-free flour, 1 cup fresh cilantro leaves and stems, 1 cup fresh parsley leaves and stems
Using your hands or a cookie scoop, scoop out 2 tablespoons of the mixture at a time and gently roll into a ball, or shape into a patty until all of the mixture has been used. Place the falafels on the prepared baking sheet.
Drizzle the falafels with generously with olive oil and bake for 22-25 minutes, flipping half way through, until golden brown and crispy. Remove from the oven.
1 tablespoon extra-virgin olive oil
While the falafels are baking, whisk together tahini sauce until smooth. Set aside.
⅓ cup tahini, 2 tablespoons lemon juice, 1 clove garlic, salt & pepper, water
Serve immediately as an appetizer with the tahini sauce and hummus, on pita bread with veggies, or in a buddha bowl!