Step 1

1 Position a rack in the middle of the oven and preheat to 400 degrees

Step 2

2 Line a large, rimmed baking sheet with parchment paper

Step 3

3 In a large skillet over medium heat, heat the olive oil until shimmering

Step 4

4 Add the chickpeas, frozen vegetables, cumin, garlic powder, onion powder, coriander, if using, and 1/4 teaspoon of salt

Step 5

5 Cook until the vegetables are warmed through and evenly coated in the spices, 3 to 5 minutes

Step 6

6 Remove from the heat and transfer to the bowl of a food processor

Step 7

7 To the chickpea-vegetable mixture, add the cilantro, flour and the remaining 1/4 teaspoon of salt

Step 8

8 Pulse until the chickpeas are blended and a chunky mixture forms, 10 to 15 pulses, scraping once with a spatula (resist the urge to overprocess)

Step 9

9 Using a 1 1/2-tablespoon cookie scoop or No, 40 disher, scoop the mixture into balls and place them on the prepared baking sheet

Step 10

10 Lightly wet your palms (this will prevent the mixture from sticking to your hands), then flatten the scooped mixture into circular patties

Step 11

11 Bake for 15 minutes, then use tongs or two forks to gently flip the nuggets

Step 12

12 Bake for another 15 minutes, or until crisp and golden brown

Step 13

13 Remove from the oven, let cool for about 10 minutes

Step 14

14 Serve, or refrigerate/freeze until needed

Step 15

15 VARIATION: To make a falafel salad, place 4 cups of mixed greens on a plate and top with 1 large chopped carrot, 1/2 chopped cucumber and a handful of cherry tomatoes

Step 16

16 Top with 6 falafel nuggets

Step 17

17 In a small bowl, stir together 1/4 cup of hummus with 1 1/2 teaspoons extra-virgin olive oil, 1 1/2 tablespoons water and 1/4 teaspoon dried dill and whisk together until it forms a loose dressing

Step 18

18 Drizzle over the salad and serve