Step 1

Soak: Place the dried chickpeas in a large bowl with the baking soda. Cover with water and let soak overnight.

Step 2

Make the falafel: Drain and rinse the chickpeas. Place them in a food processor with all the other ingredients: fresh herbs, salt, spices, garlic powder, oregano, baking soda, and rice flour.

Step 3

Pulse until all the ingredients are finely chopped and a coarse meal forms. Scrape down the sides and pulse again until the texture resembles a fine meal, like couscous. Taste and adjust the seasonings if needed.

Step 4

Shape and chill: Transfer the mixture to a large bowl. Form small balls (about 3 tablespoons) using your hands and place them on a plate lined with parchment paper. Chill in the refrigerator for at least 1 hour. Letting them rest overnight is best as it allows the flavors to develop.

Step 5

Fry: Fill a large skillet with vegetable oil, you want a depth of about 1 inch. Heat over medium heat for about 5-7 minutes. When the oil is hot, fry the falafels for 3-5 minutes or until golden brown.

Step 6

Once the falafels are ready, remove them from the oil using a slotted spoon and transfer them to a plate lined with a kitchen paper towel to remove the excess oil.

Step 7

Serve immediately and enjoy with hummus, tabbouleh, or tahini sauce. You can also add them to pita bread with hummus, salad, and red onions.