Ingredients (makes 24 falafels)

1,6 kg tins of chickpeas (drained) (4 x 400g)
1 red onion - chopped
3 garlic cloves
large bunch of parsley
1.5 tsps cumin
juice of 1 and a half lemons
2 dessert spoons oat flour (I imagine any flour will do)
good drizzle of olive oil
pinch of fleur de sel and freshly ground black pepper

Directions

Set the oven to 210 degrees celsius.

Put the onion, garlic and parsley in a food processor and chop partially before adding the other ingredients.

Cooking at my sister-in-laws house in the South of France

Add in all the other ingredients and mix. You need to keep it on quite a slow mix as you don't want it to be a hummus! I like it with some of the chickpeas still whole.

Spoon out the mixture and shape 1 heaped dessertspoon into a falafel. Place it onto a baking sheet lined with baking paper.

Drizzle some olive oil over the top and bake in the oven for 20-30 mins, turning once.

note: I was feeding a family of nine... they could of eaten more! However even when we are just four I think it is worth making a quantity as they should freeze well.