Preheat oven to 375F. Cover baking sheet with parchment paper.

Combine chickpeas, green onions, garlic, cumin, curry powder, cayenne, sea salt, baking powder, 1 tsp olive oil, and chopped parsley in a food processor until it is the consistency that you could form balls with. My food processor stops blending before it's completely mixed, so if yours is like mine, just finish smoothing it together by stirring it with a spoon.

Form into approximately 1 1/2 inch balls, place on the prepared tray, then slightly flatten with fingers or spoon until they look like little patties. Put the remaining 1 -2 tbsp of olive oil in a small bowl and lightly brush on the patties. Bake until lightly brown for 10 mins. Flip them over, brush with olive oil, and bake for another 10 mins. Set aside and cool.

You can either eat them like this with a dip, or you can place them on a bed of greens with cucumber and cherry tomatoes. When I do this, I still make the dip, but I thin it out a little with water so that I can pour it over the salad like a dressing.

** Here's the optional dip/dressing:

2 tbsp tahini paste, 2 tbsp coconut milk (or any unflavoured non-dairy milk),

1 tbsp lemon juice, 1 tsp olive oil, 1/4 tsp salt.

Whisk to combine in a small bowl and enjoy as a dip for the falafels, or add water to thin so you can drizzle it over your falafel topped salad.