If you are using dry chickpeas, then soak them for 24hrs. After the soak you can use them straight away to make falafels.
If you want to sprout the chickpeas first, drain and rinse the soaked chickpeas. Leave them in an inverted sprouting jar, or covered colander, for a few days. Wash them twice daily. They are ready when the chickpeas have little tails.
Rinse the sprouted chickpeas, and discard any dodgy ones that look black or in any way unappetising.
If you are using a tin of chickpeas, then drain and rinse them. Pat them dry with a paper towel.
Wash the kale and pat it dry.
Blitz the kale and carrot in a food processor to finely chop.
Add the rest of the ingredients, except the flour and seeds, to the processor and blitz until it forms a rough mixture.
Transfer the mixture to a large bowl and stir through the flour and seeds.
Use your hands to shape the mixture into little golf balls. Squeeze them so that they hold together. It’s a bit of a messy job!
Pop the golf ball sized falafels onto a lined baking tray. I use silicone or teflon liners because they prevent sticking more than greasproof paper does. Bake for about 40 minutes at 180C. Turn half way through cooking. They’re ready when they are crispy and golden on the outside.
Transfer the baked falafels onto a wire rack to cool slightly. Eat them hot or allow them to cool completely and store in the fridge. When stored in an airtight container in the fridge, these falafels will keep for a few days. Alternatively, freeze them.
To reheat frozen falafels, bake from frozen at 180C for about 20 minutes or until they are hot all the way through.