Perfectly crispy falafel is made with dried chickpeas combined with herbs and seasonings, then formed into balls or patties and fried to golden brown perfection. A traditional Middle Eastern recipe that tastes even better than what you’d get at a restaurant!
Place the chickpeas in a large bowl and cover with 6 cups of water or cover by at least 2 inches. Stir in the baking soda. Allow them to soak for at least 12 hours or up to 24 hours, preferably overnight.
Drain the chickpeas well and add them to a food processor. Add the herbs, onion, jalapeño, garlic, spices and baking powder. Pulse food processor in 30 second increments, scraping the sides in between, until a slightly course mixture, resembling quinoa or couscous, is formed. Note, if you have a small food processor, you will need to do this in batches.
Cover the mixture with plastic wrap and place in the fridge to set for 1-2 hours or until ready to cook.
Fill a deep pan with about 2 inches of oil over medium high heat until the temperature reaches about 370ºF.
While the oil pre-heats, form the dough into small balls or patties. I like to use about 1.5 tablespoons of mixture per bowl. You can also do this using an ice cream scooper.
Carefully drop the falafel patties in the oil and fry for about 4-5 minutes or until the outside is crispy and browned. Be sure to avoid overcrowding the pan. Remove falafel onto a paper towel lined pan to dry the oil.
Enjoy with a dipping sauce or crush them into the pita pockets and top with your favorite veggies (sliced onion, sliced cucumber, and pickled red onion) and top with tahini or shawarma sauce.