Start by draining and rinsing the can of chickpeas. This is crucial for achieving the right texture in your falafel.

In a food processor, combine the chickpeas, finely chopped onion, minced garlic, parsley, cilantro, cumin, coriander, salt, cayenne pepper, and baking powder. Pulse until the mixture is coarsely blended but not pureed—think chunky, not mush!

Gradually add flour to the mixture, pulsing again until just combined. This will help bind the falafel and keep them from falling apart during frying.

Transfer the mixture into a bowl, cover it, and place it in the refrigerator for at least 30 minutes. Chilling helps the falafel maintain their shape when frying.

In a deep pan or skillet, heat about 1-2 inches of oil over medium-high heat. Test the oil’s readiness by dropping a small piece of the falafel mixture into the oil; if it bubbles, you’re good to go!

Shape the chilled mixture into small balls or patties, then carefully drop them into the hot oil in batches. Fry until golden brown and crispy, about 3-4 minutes per side.

Once cooked, use a slotted spoon to remove the falafel from the oil and place them on a plate lined with paper towels to drain excess oil. Serve warm with your favorite toppings!