For this recipe, you will want to use dried chickpeas, which need to soak at least 8-12 hours in advance. I’d recommend soaking them overnight a day before you intend to make your delicious falafel.

Give your herbs a good wash, and separate the leaves from the stems. Also, peel an onion and garlic cloves. Add these ingredients with lemon juice, flour of your choice, and the seasonings to a food processor.

Combine the ingredients using a pulse. You don’t want it to be fully blended, but some consistency of the ingredients to remain. Cover the falafel mix, and chill in your fridge for another 1-2 hours. Chilling will help your falafel keep their shape.

Add baking soda to the mix. Mix well to incorporate, and form the falafel into uniform balls. 4-5 centimetres in diameter works fantastic.

Prepare the falafel to using a cooking method of your choice. You can deep fry, oven bake or pan fry the the falafel. More details regarding each method can be found in the text.

Serve them as a snack with some tahini, as part of a meze platter, or as a delicious falafel wrap!