1. Soak the Chickpeas:

 Rinse 1 cup of dried chickpeas and place them in a large bowl. Cover with water, ensuring the water level is a few inches above the chickpeas. Soak the chickpeas overnight for 12 hours. They will double in size as they absorb water.

Note: Do not use canned chickpeas, as they will make the falafel too soft and mushy for frying.

2. Prepare the Falafel Mixture:

Drain and rinse the soaked chickpeas. Pat them dry with a paper towel to remove excess moisture.

In a food processor, combine the chickpeas, parsley, cilantro, onion, and garlic. Add cumin, coriander, baking soda, salt, and pepper to taste.

Pulse the ingredients until you have a coarse, grainy mixture. Avoid over-blending; the mixture should hold together when pressed but should not be too smooth or paste-like.

3. Chill the Mixture (optional):

For easier shaping and better results, chill the falafel mixture in the refrigerator for 1 hour. This step helps the falafel hold their shape during frying.

4. Shape the Falafel:

Use a spoon or falafel scoop to shape the mixture into small balls or patties, about 1–1.5 inches in diameter. If the mixture feels too crumbly, add a teaspoon of water at a time until it holds together.

5. Heat the Oil and Fry:

In a deep pan or pot, heat vegetable oil to around 350°F (175°C). The oil should be deep enough to fully submerge the falafel.

Gently place a few falafel balls into the hot oil without overcrowding the pan. Fry for 2–3 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and drain on a paper towel.

6. Serve:

Serve the falafel warm, with pita bread, tahini sauce, fresh vegetables (like tomatoes, cucumber, and lettuce), and pickles. Falafel can also be served on a mezze platter or in a salad bowl with drizzled tahini.