Falafel flatbread

200 g dried chickpeas, soaked overnight (don't use canned chickpeas)

80 g onion, roughly chopped

60 g parsley, roughly chopped (about a one large bunch)

1 small green chile pepper

3 garlic cloves

1 tsp cumin

1 tsp salt

1/2 tsp cardamom

1/4 tsp black pepper

1/2 tsp baking soda

50 g perunajauho

3 tablespoon water

1 tablespoon olive oil