Step 1

Preheat oven to 375F (190 C). Grease all 12 cups of a standard muffin tin.

Step 2

In a food processor, process oats, parsley and garlic until very finely chopped. Add the drained chickpeas, tahini, lemon juice, cumin, salt and (optional) cayenne. Pulse until grainy/pasty but do not puree. Scrape down sides of bowl.

Step 3

Shape the mixture into 12 equal patties (roughly 3 tablespoons per patty); place in prepared cups.

Step 4

Bake in preheated oven for 20 minutes. Remove tin and, using a butter knife, flip over each patty (it's very easy, and quick). Return tin to oven and bake for 10 minutes longer until falafel are golden brown.

Step 5

Let cool in tin on a wire rack for 5 to 10 minutes. then flip out onto rack. Serve warm or room temperature.