Baked Falafel

1. Soak chickpeas in cold water for at least 8 hours but overnight is best.
2. Preheat oven to 180ºC (355ºF).
3. Add chickpeas to a food processor along with garlic, cumin, dried coriander, olive oil, tahini, parsley, fresh coriander, chives, and spring onions.
4. Roughly chop the onion and chili and add to the food processor.
5. Add the lemon zest and lemon juice.
6. Blend all the ingredients for several minutes, adding 1 tablespoon of water at a time.
7. Roll mixture into small balls.
8. Add coconut oil to a large skillet or oven proof pan and heat until oil is hot.
9. Add falafel to the skillet and press down with a spatula so they are more of a patty-like shape rather than a ball. Leave to fry for around 1 minute.
10. Put skillet in the oven and cook for 10 minutes.
11. 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.