Brush a baking sheet with olive oil. Heat oven to 400°F. Form the
falafel into flat patty-style shapes and place them on the baking
sheet. Brush the top of each patty with extra virgin olive oil. Bake
for 20 to 25 minutes, turning once halfway through baking, until
golden brown.
Personally, I don't recommend baking these, as I find it can make them
dry--but some people have great luck with it.
Freezing:
I have had several readers ask about freezing this recipe. I have
never tried it myself, but here are some tips left from the
comments--some readers have had good luck with freezing the mix, then
thawing it the night before in the refrigerator before frying.
Sometimes a little more flour or chickpea flour is needed to hold the
mixture together after freezing. Some readers have had luck with
forming the balls, freezing those, then frying them straight from the
freezer. Some have successfully frozen the finished cooked falafel,
defrosting as needed.
