Homemade Falafel

Ensure chickpeas have been soaked for 24 hours, then drain and pat them thoroughly dry.

In a food processor, combine soaked chickpeas, chopped shallot or onion, garlic cloves, lemon zest, cumin, coriander, salt, and cayenne pepper.

Pulse until the mixture is coarsely ground, resembling coarse meal.

Add chopped cilantro, parsley, and 1 tablespoon of olive oil to the food processor.

Pulse a few more times until just combined and herbs are evenly distributed, being careful not to over-process.

Transfer the mixture to a bowl, sprinkle in the baking powder, and gently stir to combine.

Shape the mixture into small balls (about 1-inch diameter) or flattened discs.

Cook the falafel using your preferred method: pan-frying, baking, or air frying. For pan-frying, heat ½ inch of olive oil in a skillet over medium-high heat and fry for 3-4 minutes per side until golden brown and crispy. For baking, preheat oven to 400°F (200°C), place falafel on a parchment-lined baking sheet, drizzle with oil, and bake for 20-25 minutes, flipping halfway. For air frying, preheat to 375°F (190°C) and cook for 10-12 minutes, shaking halfway.

Remove cooked falafel with a slotted spoon and place on paper towel-lined plate to drain excess oil.