Falafel, baked not fried

I have a bunch of new recipes to put up here, before I forget how we tweaked and adjusted them this winter. Bear with the sudden flood--and then inevitable silence--which has become the cadence of our online lives lately. Myka and I are branching out of our culinary habits, which means a lot of experimenting and some new favorites. These were an instant hit, but failed to hold together well enough for frying. No problem! We like them better baked anyway.

3 cups cooked dried chickpeas
1 Tbsp garlic paste
1 large yellow onion, cut into pieces
1/2 cup chopped parsley
1/4 tablespoons chopped mint
1 Tbsp cumin seeds
1 Tbsp coriander seeds
1/2 teaspoon cayenne
1 1/2 teaspoon salt
2 Tbsp lemon juice
1 Tbsp flour
2 eggs, lightly beaten

Combine everything but chickpeas in food processor and pulse until well chopped. Add chickpeas and pulse until combined, but still coarse. Let mixture rest 30min in the fridge.

Cover a cookie sheet with tin foil to make clean up easier. Drop large rounded spoonfuls of mixture onto foil, like making drop cookies. We get ~24 out of the above mixture. Bake at 350F for 20-30 min.

We enjoyed these with home-made tzatziki, lettuce, red onion, tomato and pita bread, and also shared them with our cousins.