Baked Falafel

2 cans chickpeas, drained and rinsed
1/4 cup minced onion

2 cloves garlic, minced
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 cup cilantro leaves
1/4 cup parsley leaves
2 tablespoons olive oil

 

Combine all ingredients and pulse until everything is well incorporated but mixture is still slightly coarse and grainy. Form mixture into 16 balls, then lightly flatten. Bake on a greased cookie sheet for 20 minutes, flip balls and bake an additional 20 minutes, until crisp and browned.

Serve in pita pockets with hummus or tzatziki sauce, tomatoes, cucumber, and romaine lettuce.