Step 1: Soak the Chickpeas

• Place 2 cups dried chickpeas in a large bowl and cover with several inches of cold water.
• Soak in the fridge for 24 to 48 hours.
• Drain and rinse before using. Do not use canned chickpeas — they’ll make your falafel fall apart.

Step 2: Blend the Mixture

• In a food processor, combine:
• Parsley, mint/cilantro, onion, garlic, spices, and salt
• Pulse until chopped finely.
• Add the drained chickpeas and baking powder, and pulse until you get a coarse, gritty texture — not smooth! The mixture should hold together when pinched.

Step 3: Rest and Shape

• Let the falafel mixture rest for 30 minutes in the fridge.
• Scoop out small portions and form into patties or balls using damp hands or a small scoop.
• If the mix feels too crumbly, stir in 1–2 tablespoons of flour.

Step 4: Cook Your Falafel

Air Fryer Method:

• Preheat to 400°F (200°C)
• Spray falafel and basket with oil. Air fry in a single layer for 12–15 minutes, until golden and crisp.

Oven-Baked Method:

• Preheat oven to 350°F (180°C)
• Place patties on a lined tray, brush with oil, and bake for 30 minutes, flipping halfway for even browning.

Deep-Fried Method (Classic):

• Heat oil to 340°F (170°C) in a deep pan (fill halfway).
• Fry 3–4 falafel at a time for 3–4 minutes, turning occasionally.