Step 1

Add the dry chickpeas in a medium pot. Cover with 2 inches of water.

Step 2

Bring to a boil and let it boil 1-2 minutes. Remove from heat and let it sit covered for 1 hour. Once done, rinse and pat them dry using a clean towel. Set aside.

Step 3

In a food processor, add the soaked chickpeas and all the remaining ingredients. Process until well combined and the mixture sticks together when pressed. This can take over 3-4 minutes, depending on your food processor. Scrape the sides as needed. It will look crumbly at first, but it should come together. If not, add a touch more of oil.

Step 4

At this point, you can let the mixture sit in the fridge until ready to cook (you can make it a day ahead if desired). Leaving it a few hours to sit can help the flavors meld together, but this is not necessary.

Step 5

Form 16 falafels (more or less depending on their size).

Step 6

Add enough oil in a skillet to cover the bottom. Heat the oil over medium-high heat.

Step 7

When the skillet is heated, layer the falafels in the skillet, leaving enough room to flip them comfortably. Cook 3-4 minutes on each side or until golden and crispy on the exterior. Repeat until all the falafels are cooked.

Step 8

You can store them cooked or uncooked in the fridge in an airtight container.