Soak the dried chickpeas for 8 hours or overnight.
Drain the chickpeas and gather the other ingredients.
Place all of the ingredients into the bowl of a food processor. Process until it is coarse like couscous or rice. Do not over-process or it will be mushy. Once processed, it can be stored, covered, in the fridge for an hour or two to let the flavours mature. It can also be stored for up to three days in the fridge.
Shape the falafel however you like. You can make small balls or disks. The cooking time depends on the size of the falafel. At this point you can bake, fry, or freeze the dough.
To bake, place falafel in 350 °F (180 °C) and bake for 30 minutes. Flip falafel half-way through. Remove when browned on both sides. Serve right away or allow to cool and store in the fridge or freezer.
To fry the falafel: Heat oil over medium-high heat until very hot. Place falafel in pan without overcrowding. Make sure that the oil is not too hot. It should take about 2 minutes on each side to cook the falafel. Once cooked, place on paper towel or cooling rack. Serve right away or allow to cool and store in the fridge or freezer.
Serve with your choice of sauce.
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