1. Place the chickpeas in a bowl or container and cover with water.

2. The water should be a couple of inches higher than the chickpeas, because they will expand while soaking.

3. Soak the chickpeas overnight, or for at least 3–4 hours. When ready, drain and rinse well.

4. Pour the chickpeas into the food processor, with all the other ingredients (except the oil).

5. Pulse until mixture resembles a coarse crumb. Stop and scrape down the sides of the bowl a couple of times.

6. Cover the mixture and refrigerate for an hour.
 

7. Gently roll the mixture into balls. If it feels a little crumbly, apply some pressure while rolling, to help the balls come together. If the mixture is too crumbly and you cannot get it to stick together at all, you may need to return it to the food processor and pulse a few more times. But you don’t want the mixture to be too dense. It should not feel like meatballs or matzah balls. It should feel light and delicate, but able to hold its shape.

8. Pour oil into a pot or frying pan, about 1½ inches deep. Heat the oil over a medium-high flame until ready. To test if the oil is ready, drop in a small piece of the mixture. If the oil bubbles and the mixture floats, the oil is ready and you can begin frying your falafel balls.

9. Fry the balls for 2–3 minutes on the first side, then gently flip them and fry for another 1–2 minutes. Be careful not to overcrowd the pot/pan. Fry them in batches of 6–8.
 

10. When the falafel balls are fully cooked, remove with a slotted spoon and place on a plate lined with paper towel, to help soak up the excess oil so they don’t get soggy.
 

11. Serve with your choice of accompaniments, such as hummus, tahini, Israeli salad and pickles. Many people enjoy eating the falafel and condiments inside a warm, soft pita.

Enjoy!