Classic Falafel Recipe

Place the dried chickpeas in a large bowl and cover them with cold water. Add the baking soda to the soaking water. Let them soak for at least 12 hours, or up to 24 hours. They will more than double in size.

After soaking, drain the chickpeas thoroughly. It's important that they are as dry as possible before processing.

In a food processor, combine the soaked and drained chickpeas, chopped onion, garlic, parsley, cilantro, cumin, coriander, salt, black pepper, and cayenne pepper (if using).

Pulse the mixture until it forms a coarse, crumbly texture. Do not over-process; you want it to be a bit coarse, not a smooth paste. The mixture should hold together when you press it between your fingers.

Transfer the falafel mixture to a bowl, cover it, and refrigerate for at least 30 minutes. This helps the flavors meld and makes the mixture easier to handle.

Form the mixture into small balls, about 2 cm in diameter. You can use your hands or a falafel scoop if you have one.

Half fill a medium pot with oil & heat for deep frying.

Carefully place a few falafel balls into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.

Adjust the heat as needed to maintain a steady temperature. If the oil is too hot, the outside will burn before the inside cooks; if it's too cool, the falafel will absorb too much oil and become greasy.

Remove the falafel from the oil with a slotted spoon and place them on a paper towel-lined plate or a wire rack to drain any excess oil.

Serve the falafel immediately while they are hot and crispy with the following sides: baba ganoush, tzatziki or hummus.