Everything you love about baked vegan falafel with Mexican cilantro and jalapeño peppers. Spicy and easy to make at home.
1. Soak chickpeas 8-12 hours in filtered water. They should be soft enough to pull apart with your fingers.
2. Preheat oven to 375F. Chop onions, garlic, jalapeño and cilantro and set aside. Combine chickpeas, baking powder, seasonings and lemon juice in a food processor or a mocajeta. Whorl or grind until finely chopped but not to paste. Add chopped onion, garlic, pepper and cilantro and whirl briefly to combine.
3. Generously oil a baking sheet with olive oil. Shape 1/4 cup of falafel mixture into patties and place on baking sheet. Sprinkle more oil over each patty. Bake 20 minutes until lightly browned on the top and edges.
Serve with tahini and lemon sauce, hummus or tzatziki.