This falafel recipe showcases crispy bites that are golden brown on the outside with tender, herbaceous interiors. They're delicious on their own, in pitas, or dipped in hummus!
For the proper texture, it’s essential to soak the chickpeas in water for around 20-24 hours so they soften and expand in size. The longer you soak them, the better.
Drain and rinse the chickpeas, then add them to a food processor with the herbs, onion, garlic, lemon juice, and spices. Pulse the mixture until it turns a grainy texture, then transfer everything to a bowl.
Mix in the baking powder with your hands, cover the bowl, and let it chill in the fridge for about an hour.
Once the mixture is chilled, remove the bowl from the fridge and form balls or patties about 1-2 inches in size. Transfer the patties to a parchment-lined pan while you roll the rest.
Fry a few falafel patties at a time until they turn golden brown. Transfer the falafel to a wire rack with a paper towel underneath to let them cool and drain the excess oil. Serve them while hot and crispy.