Baked falafel

2 19 oz. cans chickpeas, drained
1 teaspoon dill weed
1/2 cup fresh parsley, finely chopped
1 small onion, peeled and minced
1 teaspoon garlic powder
1 tablespoon baking soda
1 teaspoon cumin
1/8 teaspoon cayenne pepper
2 tablespoons sesame seeds

Preheat oven to 400 deg. Mash chickpeas in bowl and add the remaining ingredients. Mix well. Divide mixture into 24 one inch balls; flatten each with your palm and place on a lightly oiled cookie sheet. Bake or 35 minutes and turn the falafel over. Continue baking another 15 minutes.