Oven-baked falafel

To make oven-baked falafel, start by rinsing the dried chickpeas; cover with water and leave them to soak for at least 12 hours 1. Once this time is up, drain the chickpeas and place them on a dry cloth 2. Thoroughly dab with absorbent paper to dry them 3.

Once dried, place the chickpeas in a mixer, together with the coarsely chopped onion 4, blend and then add the de-germed garlic clove 5 and the cumin 6.

Season with the salt 7, pepper and paprika 8. Blend some more, then add the parsley 9.

Blend until mellow and homogeneous 10; if the mixture is too soft, add a little chickpea flower, or if it is too stiff, add a drizzle of evo oil. Place the mixture in a bowl, cover with plastic wrap and leave to rest in the refrigerator for 1-2 hours 11. Once this time is up, take a spoon of the mixture and shape into slightly flattened balls, roughly 1.2 oz each: dampening your hands will help 12.

Place the balls on a tray lined with parchment paper and bake in a preheated static oven at 350° for around 20 minutes, then turn them over and bake for another 5-10 minutes 13. Prepare the sauce in the meantime: place the greek yogurt 14 and the lemon juice 15 in a bowl.

Add the garlic powder 16 and the chopped parsley 17, a pinch of salt and pepper. Stir to amalgamate 18.

Lastly, add the paprika 19 and stir some more 20. Your oven-baked falafel is ready 21: serve right away, with the yogurt sauce!