Herby falafel

Enough for 4ppl (20 falafel):
8 sprigs of fresh coriander (or mint)
8 sprigs of fresh parsley
100 g peanuts nuts (or pistachio)
1 can chickpeas
2 cloves garlic
½ small onion
2 tbsp olive oil
1/4 tsp cayenne pepper
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground cardamom
1 tbsp flour
1 tsp baking powder

Start by blending the herbs in a mixer for about 30 seconds. Add nuts and pulse until well combined. Rinse the garbanzo beans. Add them and the rest of the ingredients into the mixer and blend for about a minute. Try to keep the texture of the falafel dough a little rough. Make 20 small round falafels, place on a baking sheet covered with parchment paper, sprinkle with sesame seeds and bake for about 15 minutes on 200°C, turning every 5 minutes to get an even brown colour.