• Soak dried chickpeas overnight. 
• Drain chickpeas from water and lay them out on a towel.  Thoroughly pat them dry.  Get as much moisture out as possible.
• Add chickpeas to a food processor with the remaining ingredients.
• Pulse, scrapping down the sides often, until all the ingredients are chopped up and a thick batter is left.
• Split mixture into 4 and shape each into a patty shape.

  *If you want thinner patties, you can shape into more.

For Deep Fried Falafel Patties (Traditional)

• Once all the balls are made, heat oil in a deep fryer or heavy bottomed pot and bring the temperature up to 350 degrees F.
• Add the baking soda to the oil.
• Drop falafel patties into the oil and cook for 2 ½-5 minutes, moving around to ensure golden brown on all sides.
• Remove from the oil and lay on a towel lined plate to remove excess oil. Repeat with remaining patties.

Skillet Method

• Once falafels are shaped - Add a little oil to a skillet and move them around for 5-7 minutes ensuring that all sides are cooked golden brown.

  Alternatively, if you want to deep fry but only have a skillet, you can add enough oil to a heavy bottom skillet or dutch oven and fry for a few minutes like above. It's best to have a thermometer to make sure you are frying at 350 degrees F.  

Air Fryer Method (Oil Free)

• Once falafel patties are shaped -Place the falafels inside your air fryer at 350 degrees F and cook for 15-20 minutes, turning halfway. Should be a golden brown color on the outside.  May have to do in batches.

Baked Method (Oil Free)

• Place the falafel patties on a baking sheet and into a pre-heated oven at 350 degrees F.  Bake for 20-25 minutes, turning halfway. Should be a golden brown color on the outside. 
• Serve on burger buns or lettuce wraps with your favorite burger toppings. Also great with fries or vegan turmeric garlic rice on the side.