Crispy Homemade Falafel

Soak dried chickpeas in cold water for at least 12 to 24 hours. The chickpeas will at least double in size. Before preparing, drain them well and pat dry with paper towels (essential for crispiness!). Do not use canned chickpeas, as the mixture will be too soft.

Add the chickpeas, onion, garlic, parsley, cilantro, salt, pepper, cumin, ground coriander and cardamom to a food processor.

Blend in short bursts until the mixture is coarsely ground and resembles sand or couscous. Do not blend into a puree or hummus!

Transfer the mixture to a bowl and stir in the chickpea flour and baking powder. Place in the refrigerator for 15–30 minutes (to let the flavors blend and the mixture firm up). With damp hands, shape into about 16 small patties or balls.

Preheat the oven to 200 °C (or 190 °C with fan). Line a baking sheet with parchment paper and lightly oil it. Arrange the patties on the baking sheet and generously brush the top of each one with olive oil. Bake for 25–30 minutes, carefully turning them halfway through so they brown evenly.