Soak 1 cup of dried chickpeas in 4 cups of water overnight.
When you are ready to cook the falafels, heat oven to 400°F.
After soaking, drain the liquid and transfer the chickpeas to a 7-cup food processor fitted with a steel blade.
Pulse for 1-2 minutes, until picture resembles the image below. It should be processed into small pieces but not completely pureed.
Add the minced garlic, cumin, coriander, cayenne, baking powder, salt, pepper and egg. Process using the pulse function on the processor until all ingredients are well mixed in.
Using a 1.5 tablespoon cookie scoop, form disk-shaped falafels, patting them into shape with your hands and arranging on a parchment-lined baking sheet.
Falafels will be delicate, so be careful. Having slightly damp hands helps form them into shape.
Carefully brush tops with olive oil.
Bake for 15-20 minutes, until lightly golden.