Step 1

The night before, soak chickpeas: Add dried chickpeas to a large bowl or pot filled with water. (Dried beans will triple in volume, so ensure you add plenty of water to accommodate.) Cover and let soak at room temperature for about 18 hours. Drain and rinse well.

Step 2

Preheat: Preheat oven to 425°F (220°C).

Step 3

Mix: In a food processor, combine soaked and drained chickpeas, garlic, onion, parsley, lemon zest, lemon juice, cumin, coriander, salt, black pepper, cayenne, and 1 tablespoon (15ml) of the grapeseed oil. Pulse until chickpeas are finely minced and well mixed, scraping down the sides as needed. (The mixture should loosely hold together when squeezed together with your fingers. If not, process a bit more. See note 2)

Step 4

Shape: Scoop walnut-sized portions of the chickpea mixture. Use your hands to gently roll each into a smooth ball (you should get about 24 total). The batter will be slightly tacky - if it's too difficult to handle, refrigerate for 10 to 15 minutes, then resume scooping.

Step 5

Bake: Arrange falafel on 1 large parchment-lined baking sheet. Brush each falafel all-over with the remaining 2 tablespoons (30ml) of the grapeseed oil. Bake until firm and golden on the outside, 20 to 25 minutes.