The night before, place the 2 cups of chickpeas in a large bowl (at least double the size they take up when dry), add plenty of water, enough to cover the chickpeas. Add 1 tablespoon of greek yoghurt and stir through the chickpeas and water. Cover with a tea towel - beeswax wraps work great too.
The next day when you're ready to make the falafels, rinse the chickpeas well and place them into a food processor.
Add in the brown onion, garlic, parsley, coriander, hazlenuts, buckwheat flour, egg, cumin, smoked paprika & sea salt.
Blend until well combined, but you don't want the mixture to be too mushy, it still needs texture. Once the mixture is combined well, transfer to a bowl and place in the fridge for 1 hour, this makes it easier to handle the mixture when rolling into balls. You can skip this step if you're short on time.
Pre heat an oven to 180C and line a tray with baking paper. Roll the mixture into balls, we made roughly 18 balls/rounds, but you can make smaller or larger ones if you wish.
Cook for 25 minutes, until golden brown. Serve with hummus, dip of choice or in a salad.
You can store these in the fridge for up to 3 days, or in the freezer for 1 month. Simply reheat when you're ready to eat them.