INGREDIENTS: (makes 12 falafels) * 1 can chickpeas (400g), soaked in boiling water for 15 mins * 1 cup chopped fresh coriander * 1 cup fresh chopped parsley * 1 tsp dry coriander * 1/2 tsp cumin * 1/2 tsp black pepper * 1/2 tsp salt * 1/2 tsp hot smoked paprika * 1/4 tsp paprika * 1 cardamom pod * 1/2 lemon lightly squeezed METHOD: 1. Process everything in a food processor, scraping down the sides and pulsing again till the mixture is fully processed. Add 2 tbsp oil to a bowl and add mixture, combine with your hands then put in the fridge to chill for 20 mins. Preheat oven to 200*C. 2. Spray a muffin tray with oil. 3. Roll falafels into 12 even sized balls and place into mini muffin tins. 4. Bake for 15 mins, remove from oven and turn each falafel over then bake for another 15! Enjoy!