The Best Homemade Falafel

DRAIN: the garbanzo beans from the water and dry them completely. You can do this on a kitchen towel by giving them a good wipe down.

TRANSFER: garbanzo beans along with the rest of the ingredients except the sesame seeds and flour to a food processor. Pulse the mixture until it breaks down (see pictures for consistency). You don't want it to become a paste. You want it to still have tiny bits of chickpeas running through.

MIX: the falafel mixture to a bowl, add the sesame seeds, and start by adding 2 tablespoons of flour. Stir to combine. Try to form patties (or balls) with the mixture. If the mixture doesn't hold it's shape, add the remaining 2 tablespoons of flour and stir to combine. Allow the mixture to sit for 10 minutes before forming patties or balls. I shaped mine into patties that were about 1 ¼ inch in diameter or make balls with a 2 tbsp measuring scoop

FRY: Heat an inch of oil in a nonstick skillet over medium heat or in a deep fryer (if making balls). I suggest using a skillet because it reduces the chances of the falafel patties breaking vs making falafel balls. When the oil is warm (325ºF), place 4-6 patties into the oil at a time, depending on the size of the skillet. Do not overcrowd the pan as it will become very difficult to turn the patties. Let the falafel cook for 5-6 minutes total (in the pan or deep fryer) or until the patties or balls cook all the way through. Depending on the size, you may need more or less time. It's always good to do a test falafel. Taste to make sure it's cooked through and adjusting the time as needed.