Golden Crispy Chickpea Falafel

Fill a large mixing bowl with water and add the dried chickpeas. Soak them overnight (8-10 hours or longer), ensuring all the chickpeas are submerged.

Drain the soaked chickpeas in a colander and transfer to a food processor.

Add onions, garlic, parsley, cilantro, dill, cumin, cardamom, salt, and pepper to the food processor. Pulse until a fine, even consistency is achieved.

Transfer the mixture to a large bowl. Stir in flour (if using) and baking soda until evenly combined. If too wet, add more flour as needed.

Cover the bowl with cling wrap and refrigerate for at least 30 minutes to allow flavors to develop.

Apply water to your hands to prevent sticking. Shape the mixture into 1-inch balls using your hands or an ice cream scoop.

Add oil to a cooking pot to a depth of at least 2 inches. Heat over medium-high heat for 3-4 minutes until sizzling and shimmering.

Deep fry the falafel in batches (4-5 balls at a time) for 2-3 minutes, turning occasionally until golden brown on all sides.

Transfer fried falafel to a paper towel-lined plate to drain excess oil. Cool for 5 minutes and serve with tahini sauce and chopped parsley.