Cloudy tomato falafel

INGREDIENTS:
(for approx. 3-4 pers. as a snack)

1 tin/jar of white beans (approx. 400 g)
1 tin/jar of chick peas (approx. 400 g)
1/2 bunch parsley
80 g dried tomato
2 tablespoons tomato paste
1 tablespoon lemon or lime juice
1 teaspoon cornstarch
1 pinch cumin
Salt
1 garlic clove
freshly ground pepper
2 tablespoons olive oil

Dip recipe suggestions:
Another beetrot hummus
or 
easy "lemon&lime" avocado dip

PREPARATION:

1. Preheat oven to 200°C circulating air.
2. Wash and roughly chop the parsley.
3. Peel garlic clove.
4. Pour beans and chick peas from the tin into a sieve and rinse thoroughly under running water. Drain both.
5. Now put all ingredients into a food processor or chop them with a blender. 
6. Form small balls from the dough with your hands (1 heaped tablespoon makes about 1 falafel).
7. Place the balls on a baking tray lined with baking paper with some distance between them.
8. Bake the tray filled with falafel for about 30 minutes in the preheated oven (in the middle).
9. Meanwhile prepare any dip you like. We have two suggestions for you in the ingredients!
10. Remove from the oven, let it cool down and serve. Bon Epi-tit!