Finely chop half a large Onion – fry this very gently in Olive Oil until it is soft. Add the ground Coriander and Cumin – also 1 Clove Garlic, crushed. Fry gently until the spices are smelling delicious and they have cooked through slightly. Set aside to cool slightly
In a food processor – whizz up the Chickpeas, Cannillini Beans, remaining half Onion, 1 Clove Garlic – don’t whizz too finely, some texture is good!
Put this mixture into a bowl and add some Salt & Pepper, the Gram Flour and the chopped fresh Herbs… Mix well and shape into small rounds (maybe 2cm diameter?). If the mixture is too wet – add a handful of Breadcrumbs, mix and test again!
Once in a ball, coat each Falafel in Breadcrumbs (you could use Garlicky Breadcrumbs if you wanted…)
Lay each Falafel out with some space around it on a baking tray lined with greaseproof paper
If you can give them a bit of time in the fridge before cooking, I think it firms them up – but no worries if you are pushed for time, they’ll work fine!
Pre-heat the oven to 180˚c and quickly brush the Falafel with just a tiny amount of Olive Oil…
Cook the Falafel for 20 to 30 minutes or until crunchy and golden
Serve with a wedge of Lemon or Lime… Sweet Chilli Sauce is good too