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Place chickpeas and water in a medium bowl. Set aside to soak at room temperature overnight (or at least six hours).
Preheat the oven to 375 degrees F.
Strain the soaked chickpeas and add them to a food processor or high-powered blender with the shallot, garlic, parsley, cilantro, cumin, and sea salt. Blend, scraping down the sides as needed, until the mixture is finely minced. It should just barely hold together when pressed between two fingers. Test as you go to avoid over-blending the falafel into a paste.
Place the oiled baking sheet in the oven to preheat the oil for three to four minutes.
Form the falafel mixture into four palm-size patties and place them on the oiled baking sheet. Bake for 25 to 30 minutes or until browned and crisp, flipping halfway through. Enjoy fresh or refrigerate for up to four days.
Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Styling: Paul Jackman