Step 1: Soak the Chickpeas

The night before you plan to make falafel (or at least 12 hours ahead), place the dried chickpeas in a large bowl and cover them with at least 3 inches of cold water. The chickpeas will double or even triple in size as they absorb water, so make sure you use plenty of water and a big enough bowl. Let them soak at room temperature for 12-24 hours. The longer soak helps them process more smoothly. After soaking, drain the chickpeas completely and pat them dry with a clean kitchen towel. Do not cook the chickpeas—they should remain raw for the proper texture.

Step 2: Process the Falafel Mixture

Add the soaked, drained chickpeas to your food processor. Add the chopped onion, garlic cloves, parsley, cilantro, cumin, coriander, cayenne, salt, and black pepper. Pulse the mixture in short bursts, scraping down the sides of the bowl as needed, until everything is finely chopped and combined. The texture should resemble coarse breadcrumbs or wet sand—you want it finely ground but not pureed into a paste. You should still see small bits of chickpea throughout. This usually takes about 1-2 minutes of pulsing. The mixture should hold together when squeezed but still be crumbly.

Step 3: Rest and Refrigerate

Transfer the falafel mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour or up to overnight. This rest time is crucial—it allows the flavors to meld and the mixture to firm up, making it much easier to shape and helping the falafel hold together during frying. Right before you’re ready to form and fry, stir in the baking powder. If the mixture seems too wet to hold its shape, add flour 1 tablespoon at a time until it binds properly when squeezed.

Step 4: Form the Falafel

Test your mixture by forming a small ball—it should hold together without crumbling or feeling mushy. If it falls apart, add a tablespoon more flour. If it’s too dry, add a tablespoon of water. Once the consistency is right, form the mixture into balls about the size of a ping-pong ball (roughly 2 tablespoons each) or flatten them slightly into thick patties. You can use a falafel scoop, small ice cream scoop, or simply your hands. Slightly flatten each ball—this helps them cook evenly and creates more surface area for that crispy crust. Place formed falafel on a baking sheet lined with parchment paper.

Step 5: Heat the Oil

Pour vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of about 3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer. This temperature is crucial—too low and your falafel will absorb oil and be greasy; too high and they’ll burn on the outside while staying raw inside. If you don’t have a thermometer, test by dropping a small piece of the mixture into the oil. It should sizzle immediately and rise to the surface.

Step 6: Fry the Falafel

Working in batches of 4-6 falafel at a time (don’t overcrowd the pot, which will lower the oil temperature), carefully lower the falafel into the hot oil using a slotted spoon or spider strainer. Fry for 3-4 minutes, turning them occasionally with your spider strainer or slotted spoon, until they’re deep golden brown all over. The falafel should float to the top and turn a beautiful golden color. Remove them from the oil and transfer to a wire rack set over a baking sheet (or paper towels) to drain. Let the oil return to 350°F between batches.

Step 7: Serve Hot

Serve the falafel immediately while they’re still hot and crispy. They’re delicious stuffed into pita bread with tahini sauce, lettuce, tomatoes, and pickles, served on a platter with hummus and fresh vegetables, crumbled over salads, or enjoyed as an appetizer with your favorite dipping sauce. These are best eaten fresh and hot, though leftovers can be stored and reheated.