Step 1

Soak the chickpeas for 24 hours in a large bowl. covered by at least a couple of inches of water.

Step 2

Drain the chickpeas and place them in a food processor along with the onions, parsley, cilantro, salt, garlic, ground coriander and cumin.

Step 3

Process until the mixture is blended and chopped but not pureed then transfer the mixture to a bowl, sprinkle with the chickpea flour and baking powder then mix with a spatula.

Step 4

Form the falafel mixture into little balls about the size of one heaping tablespoon. Flatten slightly and place on a parchment lined tray. Continue until all the falafel balls are formed.

Step 5

Place the tray in the fridge for about an hour to let the mixture set.

Step 6

Fill a large skillet with tall sides with a couple of inches of oil and then heat over medium heat.

Step 7

When the oil is heated, add the falafel balls to the skillet by lowering them gently into the hot oil. Leave ample space between the balls - I fit about 6 in my skillet.

Step 8

Cook the falafel on the first side for about 30-60 seconds without disturbing it so it does not fall apart. The falafel is ready to be flipped when the sides have turned a golden colour.

Step 9

Flip the falafel and cook on the second side for 30 seconds before removing them from the skillet to a paper towel lined tray.

Step 10

Continue until all the falafel are cooked.