Broccoli Falafels

Rehydrate the chickpeas and lima beans during 24 hours in a large bowl filled with cold water.

Preheat the oven to 375 °F (190 °C).

Drain the legumes. Pat them dry with a paper towel.

Mix all the ingredients in a blender.

Then, make ping-pong-sized balls. If the preparation is too sticky, add a bit of panko breadcrumbs.

Finally, cook the falafels in the oven for about 20 minutes, turning them each 5 minutes.