Black Bean baked Falafel

1 lb dried chickpea
1/2 lb dried black beans
1 cup chopped parsley
1 cup chopped cilantro
1 large onion
6 cloves garlic
1 tsp coriander
1 tsp cumin
1/2 tsp sichuan pepper corns
2 dried red chili
1 tsp salt
1 lemon

Prep the day before

Soak the chickpean over night and change the water once. Soak the black beans in a separate pan and change the once. You want to soak them a minimum of 12 hours, longer is ok.

Making the batter

Cook the black beans over medium/low heat for 2-3 hours. You want them to be soft and easy to mash. In a food blend the black beans until they're smooth. With the food processor chop the chickpea until it's a coarse meal. Do this in 3-4 batches.

Put the cumin, corriander, pepper corn and dried pepper in a pan and roast them over medium/high heat for 2-4 minutes or until fragrant. Grind the spices in a spice grinder to a fine powder.

Bend the onion, garlic, parsley and cilantro in a food processor until it's a paste, but not too fine. Combine all of the ingredients and mix thoroughly.

Cooking

Preheat oven 375 degree

Make golf ball size balls and flatten them a little. Bake for 15, turn and bake for another 15min.