1tablespoonolive oil(13 grams), plus more for brushing
Preheat the oven to 400ºF and line a baking sheet with parchment paper. In a large food processor fitted with an "S" blade (mine is 12 cups) add the walnuts, cumin, coriander, cilantro, and parsley. Process briefly, just until they are broken down into smaller pieces.
Drain and rinse the chickpeas well, then pat them dry so they aren't too wet. Add the chickpeas to the food processor, along with the chopped shallot, garlic, salt, and olive oil. Process again, stopping to scrape down the sides, just until the mixture will stick together when pressed between your fingers. Don't over-process it into a puree.
Use a tablespoon to scoop 2 tablespoons worth of the filling into your hands. Roll into a ball, then flatten it slightly to create a small patty. Repeat with the remainin filling, making roughly 12 pieces. Arrange them on the lined baking sheet, and brush both sides with olive oil, to help prevent them from drying out in the oven. (Note: Only the top really needs to be brushed with olive oil, if you'd like to keep this as low-oil as possible.)
Bake for 20 to 25 minutes at 400ºF, or until the tops look dryer and feel firm to the touch. (No need to flip!) Remove the falafel from the oven and let them cool for 5 minutes before serving. The bottom side will look the most golden and crisp, so I like to serve that side facing up. These are best served right away, but you can store them in an airtight container for up to 5 days. Reheat in a greased skillet for 3 minutes on each side to warm them up again.
Nutrition is for 1 of 12 pieces. This information is automatically calculated, and is just an estimate, not a guarantee.