Falafel in the oven by Athena Loizidou

225 gr. dried chickpeas soaked in water for at least 36 hours and then drained very well

1/2 small onion, coarsely chopped

1/4 bunch of parsley leaves

1/4 bunch of coriander leaves

1 green hot pepper without seeds

½ teaspoon split dry coriander

½ teaspoon cumin

1 teaspoon salt

½ teaspoon pepper

25 gr. flour

1 teaspoon baking soda

20 gr. olive oil to bake

1. Put all the ingredients except the oil in the mixer bucket. Beat very well until we have a paste. Transfer the mixture to a bowl.

2. Put the mixture covered for 30 minutes in the refrigerator (if we have time) to mix the flavors.

3. Shape the mixture into falafel, about 40 gr. each using a scoop of ice cream.

4. Preheat the oven to 180 ° C. Place the falafel in a non-stick pan. Sprinkle with oil. Put the pan in the oven and bake for 30 minutes.

5. Serve the falafel on an Arabic pie, with chopped cabbage, cherry tomatoes, chopped cucumber, lettuce, hummus, tahini and pickles!