In a blender or food processor, add all of the ingredients (except the olive oil) and pulse until combined but still chunky.
Coat a rimmed baking sheet with the olive oil.
Make falafel discs with the mixture using about two tablespoons of the mixture to form each disc and place them onto the baking sheet. You should be able to make about 10-12 falafel discs.
Bake the falafels for 30 minutes, gently flipping half way through.
Notes
*To make chickpea flour, simply blend dry chickpeas in a blender or food processor until they resemble flour*Recipe yields approximately 10 falafels*Falafels will save in the fridge for approximately 5 days in an airtight container.