Homemade Falafel

Steps

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1. 1
   Soak dried chickpeas in water for 24 hours until they roughly double in volume. Drain and rinse thoroughly.
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2. 2
   Add onion (cut into quarters), fresh garlic, rinsed flat-leaf parsley, and mint or coriander to a food processor.
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3. 3
   Add ground cumin, ground coriander, salt, black pepper, and cayenne pepper. Blend the herbs and spices together first for better texture processing.
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4. 4
   Add the drained chickpeas to the mixture, then add the baking powder to help the falafel puff up and become airy while cooking.
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5. 5
   Pulse the mixture several times until it reaches a finely coarse texture. Scrape down the sides once or twice if needed. If the mixture crumbles, stir in a little flour or chickpea flour.
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6. 6
   Shape the mixture using a wet ice cream scoop or wet hands to form slightly flattened patties. Press gently to hold together without overworking. Make them slightly smaller than expected for even cooking.
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7. 7
   Place the shaped patties on a parchment-lined baking tray. Optionally sprinkle with sesame seeds and gently press to make them stick.
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8. 8
   Cook by one of three methods: Air fry at 400°F (200°C) for 12–15 minutes after brushing the fryer with olive oil; bake in the oven at 350°F (180°C) for about 30 minutes (less crispy); or deep-fry in oil heated to 340°F (170°C), cooking 3–4 at a time for 3.5–4 minutes until golden brown all over.
   ▶ ≈1:49
9. 9
   Serve the cooked falafel on a platter with hummus, a drizzle of extra virgin olive oil, chopped parsley, tahini sauce, and a pinch of sumac.
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