- 2 cups dried chickpeas, picked through and rinsed
- 1 teaspoon baking powder
- 1 small onion, coarsely chopped
- 6 garlic cloves, smashed
- 1 tablespoon cumin seeds, toasted and ground
- 1 tablespoon coriander seeds, toasted and ground
- 1/4 teaspoon red pepper flakes
- 2 handfuls fresh flat-leaf parsley, leaves coarsely chopped
- 1 handful fresh cilantro, leaves coarsely chopped
- Kosher salt and freshly ground black pepper
Preheat oven to 425 degrees F.
Put the dried chickpeas in a large bowl and add cool water to cover by 2 inches. Soak the beans in the refrigerator for at least 18 hours or up to 24; the chickpeas will swell to triple their original size. Drain and rinse thoroughly.
Put the soaked chickpeas in a food processor and pulse to coarsely grind, not until smooth but with no whole chickpeas remaining either. Add the baking powder, onion, garlic, spices, and herbs; process until the mixture is pureed; scraping down the sides of the bowl as needed. Taste and season with salt and pepper. Transfer to a bowl and refrigerate for 30 minutes.
Roll the falafel mixture into ping-pong size balls brush with tablespoon olive oil. Pressed down on each ball slight with palm of your hand. Bake on a cookie sheet for 20 minutes, flip falafels and bake an additional 20 minutes, until falafels are crisp and browned.