#Soak_Chickpeas:

Place 2 cups dried chickpeas in a large bowl, cover with water, and soak in the fridge for 24 to 48 hours. Drain and rinse before using.

#Blend_Ingredients:

In a food processor, blend parsley leaves, onion, cloves garlic, coriander, cumin, salt, black pepper and cayenne pepper.
Add chickpeas and baking powder; blend until finely coarse, not smooth.

#Shape_the_Falafel:

Let mixture rest 30 minutes, then scoop and shape it into small balls. If too crumbly, add 1–2 tblsp of flour. Place on a parchment-lined tray.

#Air_Fryer:

Preheat to 400°F (200°C). Spray basket and falafel with oil. Air fry in a single layer for 12–15 minutes, or until golden and crisp.
Oven-Baked: Preheat to 350°F (180°C). Place falafel on a parchment-lined tray, brush with olive oil, and bake for 30 minutes, flipping halfway if desired, until golden brown.

#Fresh_herbs:

Parsley is key; mint and cilantro are optional but great.

#Spices:

Cumin and coriander are classics. Add cardamom for a twist.
Baking powder: Makes the falafel lighter and less dense.

#Tips:

#Use_dried_chickpeas:

Soak for 24 hours—canned ones are too wet.
Soak longer: Up to 48 hours (in the fridge) = softer texture.

#Don’t #over_blend:

Aim for a coarse mix, not a smooth paste.
Add flour if needed: 1–2 tbsp of flour helps bind if too crumbly.

#Chill_the_mix:

Rest 30 mins in the fridge before shaping.
Roll in sesame seeds: Adds crunch and a golden finish.

#Try_chickpeas + #fava_beans:

A traditional combo with great flavor.

#STORAGE:

#Uncooked_falafel_mixture:

Store in an airtight container in the fridge for up to 5 days. You can also shape the patties and freeze them raw for up to 3 months.

#Cooked_falafel:

Keep in the fridge for up to 4 days, or freeze for up to 3 months. Reheat in the oven or air fryer until warmed through and crispy.