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Note: scale by cans of chickpeas. best ever:

• Costco can of chickpeas
• half a bunch of parsley
• half a bunch of cilantro
• onion, garlic, chili pepper, cumin, salt, olive oil, egg, flour.

• chickpeas, 15oz can drained
• 1 egg (or 2 egg whites), beaten.
• 1/2 - 3/4 cup breadcrumbs
• spices:
• * onion powder
• * garlic powder
• * cumin
• * chili powder
• * black pepper
• * turmeric
• 1 tsp olive oil

1. Preheat the oven to 350F. Spray a cookie sheet.
2. In a blender, combine chickpeas, 1/2 cup breadcrumbs, olive oil. Whiz smooth. When a spoonful can be rolled into a ball that holds itself together, the consistency is correct. Add more breadcrumbs or a little water as needed.
3. Start adding spices. They are listed from most to least; for moderately spicy falafel, I use about 1 tbsp each onion and garlic, 1/2 tbsp cumin, 1/2 tsp chili powder, and a pinch of black pepper and turmeric.
4. Now mix in the egg. It will provide enough extra binding to keep the spices in.
5. Roll into inch wide balls. Place on cookie sheet – only a little space is needed, these won't rise – and bake 30-35 minutes, or until golden brown on the outside.