1. The first step is to soak the dried chickpeas overnight at room temperature.
2. If you’re short on time, you can also boil the chickpeas and set them aside to soak for an hour until they are soft enough to mash with a fork.
3. If you have no time at all then canned chickpeas will do!
4. Once the chickpeas are soaked, drain and rinse them before adding them to a food processor or blender.
5. Add the chickpeas, onion, parsley, cilantro, garlic, green pepper, and spices to a food processor and pulse the food processor until everything is combined and the mixture has a coarse sand-like consistency.
6. Use a large bowl to transfer the falafel mixture and stir in the chickpea flour and baking soda. Cover the bowl with saran wrap or a lid and chill for 30 minutes to an hour.
7. This will help the falafel to bind together when frying or baking.
8. Once the falafel mixture is blended, shape it into small patties using a cookie scoop.
9. You can make them into round balls or a flatter shape like a patty.

Deep frying:

If you’re deep-frying your falafel, heat the oil in a large pot over medium heat.

Carefully add the patties to the hot oil and cook for 1-2 minutes on each side until they are golden brown and crispy.

Place on a plate with a paper towel to soak up the excess oil.

Baked method:

If you’re baking your falafel, preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

Lightly brush the paper with oil

Bake the falafel patties for 20-25 minutes until golden brown.

Serve immediately with tzatziki sauce, hummus, or your favorite dipping sauce. Enjoy your crispy falafel!

Pan fry method:

If you’re pan frying your falafel, heat a tablespoon of oil in a large skillet over medium heat.

Place the falafel patties in the skillet and cook for 2-3 minutes on each side until golden brown and crispy.

Lay on a plate lined with a paper towel to soak up excess oil.