1) Drain the chickpeas and mash them in a large bowl until they form a paste. Add the other ingredients and mix well. Put the bowl in the fridge for a couple of hours.
2) Form the batter into 8-10 balls - I made them flat so that they would cook easier.
3) Line a baking tray with foil and grease lightly. Place the felafel on the tray and cook at 190°C for 10 minutes. Turn them over and cook for a further 10 minutes. Serves 4.