Another delicious and nutritious recipe with chickpeas (garbanzos) from the huge batch I cooked the other day.
1) I pre-cooked cooked my garbanzos, though. Last time I tried a falafel recipe it was awfully bitter. After some research online, I got some info that when you bake them (instead of frying), it's usually better to pre-cook the peas in order to avoid bitterness.
2) I was also scared about the amount of cumin and coriander powders, didn’t want them to be too overwhelming, so used a bit less: 1 tsp of each, instead of 1 TBS.
3) Baked them: 200ºC for 30 minutes (flipping them halfway).
From Feasting at Home