Soak Chickpeas: Submerge chickpeas in a large bowl with ample water for a minimum of 8 hours. Overnight is best—these little guys will double or even triple in size.
Blend Ingredients: In a food processor, blend all ingredients except for the oil on low speed. Pulse and pause to mix 2 or 3 times. Aim for a crumbly texture.
Shape them: Get the family involved and form balls about 2-3 cm in diameter. Place them on a tray. If they crumble, add extra chickpea flour.
Chill Time: Let the shaped balls firm up in the fridge for at least 1 hour, 2 if you can swing it. This makes them easier to handle later.
Prep Oil: Heat the oil on high, preferably in a flat pan. For a flavor kick, add a smashed garlic clove to the oil.
Ready Bowls: Place a bowl lined with paper towels nearby for the fried falafels.
Test Oil: As the oil starts to smoke, toss in a pinch of the mix. It should float and brown in about two seconds.
Fry Time: Add falafels in batches of 6, keeping a 2 cm gap between each. Fry for 1-2 minutes per side.
Serve Fresh: These falafels are best enjoyed right out of the pan.
Notes
I usually serve ten pieces per person if they will be eating them with Hummus on a wrap with fresh vegetables.If you struggle while making the falafel balls, add a little more chickpea flour to the mix, and it will help them stick together.See the Variation section to learn how to make falafel in the oven or briefly Sautéed.