Soak the dried chickpeas in hot water for a minimum of 30 minutes, ideally overnight.
Preheat oven to 390F/200c. Line a baking tray with parchment paper (NOT greaseproof paper, otherwise the falafel will stick to it! Just generally never use greaseproof paper for baking!)
In a food processor, add all the ingredients except the gram flour and pulse until well combined, but not pureed.
Add the mixture in a bowl and add the gram flour. Mix well.
Shape your falafels, it should make about 16 thick balls. (Be careful not to pack them too tight, or the falafel will be dense.)
Place the falafels onto the baking tray, and brush some olive oil generously, it's important that you are not shy with the oil, we want them crispy! They will still be healthier than the classically deep-fried ones!
Bake in the oven for about 30 minutes, flipping them halfway through.
Store any leftover falafels in the fridge and consume them within 3 days.