This recipe yields 12 falafels.

1. Preheat the oven to 220°C.
2. Mince onion and garlic and halve the cubed cheese.
3. Finely grate the broccoli. Once the entire head of broccoli is grated, set aside.
4. Open the can of chickpeas and drain the excess fluids away. Rinse the chickpeas in running water. Measure the amount you need and use a fork to mash the chickpeas.
5. Heat up oil in a pan at low heat and add the minced garlic and onion. Stir fry until aromatic.
6. Add in finely grated broccoli, then stir fry for 3-5 minutes. Try to remove as much moisture as possible.
7. Once the broccoli is cooked, pour into a mixing bowl. Add the mashed chickpeas into the bowl.
8. Add salt, chilli powder, cumin, egg, lemon zest, and cornstarch in the same bowl and mix until combined well.
9. Separate the mixture into 12 portions. Flatten each portion and add sliced cheese in the middle.
10. Roll each falafel until the cheese is fully covered inside.
11. Place all 12 falafels onto a baking sheet lined on a baking tray. Bake for 20 minutes or until golden brown.
12. Remove the falafels from the oven and enjoy!