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Soak - soak 1 cup of dried chickpeas in 4 cups of water overnight.
Prepare - 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 it resembles the image above. 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.
Shape - 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.
Bake - Carefully brush tops with olive oil. Bake for 15-20 minutes at 400ºF, until lightly golden. VOILA!