Easy Homemade Falafel Recipe

Soak the chickpeas in room temperature water for 20-24 hours, or until they're softened and about 3 times the size. Make sure there is at least 3-4 inches of water over the chickpeas so they remain submerged as they expand.
Drain and rinse the chickpeas, then add them to a food processor with the herbs, onion, garlic, lemon juice, and spices. Pulse the mixture in 15-20 second increments 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 1 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.
Heat enough oil in a deep saucepan or pot so the falafel will be fully submerged, about ¾-inch. Once the oil reaches 350-375 degrees F, cook a few falafel patties at a time until they turn golden brown, about 4-5 minutes.
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. Happy eating!