Homemade Falafel

Place chickpeas in large bowl and add enough water to cover by 1 inch. Soak chickpeas for 24 hours. Check after 12 hours, as you may need to add more water. Chickpeas should triple in size. After 24 hours, drain.

Add cumin and coriander seeds to dry skillet over medium-low heat. Toast spices for about 5 minutes, until fragrant. Transfer to spice grinder and grind fine.

Add all ingredients to food processor. You may need to do it in 2 batches. Process for at least 30 seconds, until the mixture is fully combined and ground fine. Test a small amount—when it forms a ball and holds together, it’s ready to go.

Transfer mixture to large bowl. Using small cookie scoop, form balls. I also use my hands to lightly press the balls together.

Add oil to large skillet, about 1 inch up the side of the skillet, and heat to 365ºF. Carefully add falafel to oil. Make sure to not crowd the pan, or they won’t brown properly. In a 12-inch skillet, I can fit 7 to 8 at a time.

Cook for 3–4 minutes per side, until golden brown. When brown on both sides, remove and place on paper towels to drain. Sprinkle with salt