Step 1

Start by cleaning chickpeas in a large mixing bowl. Pour water and rinse the dried chickpeas by rubbing them between your fingertips. The water will become slightly dirty and cloudy. Drain this water and repeat the process until the water is relatively clean. Rinse the beans and drain.

Step 2

Transfer the rinsed chickpeas to a clean bowl and cover them in plenty of water. Soak the drained chickpeas for 12 hours. After 12 or more hours of soaking, chickpeas will triple in size.

Step 3

Discard the water and rinse them again.

Step 4

Set them aside to drain.

Step 5

Add the dried chickpeas, cilantro, green chiles, garlic, and mint leaves to a food processor.

Step 6

Add onions, spices, and pulse. Pulse the food processor a couple of times to blend the mixture.

Step 7

The pulsed mix should resemble a coarse meal and be grainy in texture.

Step 8

Add baking powder, sesame seeds, and breadcrumbs to the pulsed mixture. Mix until all the ingredients are thoroughly combined.

Step 9

Cover and chill the falafel mixture in the refrigerator for 30 minutes for better shaping. When refrigerated, the Falafel mixture gets a little stiff, so it is easier to shape it into balls or patties.

Step 10

Once the mixture is chilled, scoop golf-sized balls out of the mix or form them into round patties.

Step 11

Heat oil in a pan. Before frying falafels, please ensure your oil is at the right temperature - (350 to 375°F). Carefully drop the falafel balls in the oil. Tip — A temperature higher than this will cause the falafels to disintegrate in oil.

Step 12

Keep moving and turning the falafels around in the pan for evenly cooking. This will also let them brown evenly.Tip — Consider frying your falafels in batches to prevent them from overcrowding and bumping into each other in the pan. Too many falafels dropped in the oil in one go will not allow them ample space to fluff or cook.

Step 13

Deep-fry the falafel on medium heat for 3-5 minutes or until nicely golden, crisp, and all-cooked from the inside. Tip — If your oil temperature is correct, your falafels will come out crispy with less oil.

Step 14

Once cooked, remove from the oil and set them on a paper towel-lined plate to drain the excess oil. Repeat the process until all the falafels are fried.

Step 15

If frying is not your thing, you can use alternative methods. You can pan-cook, bake or air-fry your falafels. For any of these methods - flatten the round balls like patties. Heat a few tablespoons of oil in a pan. Gently arrange the falafels in the pan. Cook them on medium-high heat on each side for 2-3 minutes or until they are crisp and golden. Flip them once during the entire cooking time for evenly cooked falafels. Tip — Since you will be cooking on two sides in these methods - it’s better to shape them like patties.

Step 16

Transfer to a paper towel-lined plate and serve warm.

Step 17

Shape small balls or patties with the prepared mixture. Slightly press them down to shape them like patties, but do not press too hard while flattening the patties as the mixture will crumble.Tip — Skip adding breadcrumbs to the mixture (if air-frying) to absorb moisture. A slight amount of moisture in the mix is perfectly okay, as this will keep the falafels soft and tender on the inside and crisp on the outside.

Step 18

Place them in the Air Fryer to bake. Set the appliance temperature to 350°F and brush the falafels with very little oil on either side and bake for 8 minutes on one side. Tip — Since an air fryer circulates hot air much faster and within a designated space, you can get a crispy falafel with very little oil.

Step 19

Turn them halfway during baking and bake for 5 minutes on the other side. This will let them cook evenly and render them crispy. Serve warm.