Rinse and sort the chickpeas. Next place them in an extra-large bowl. Add enough water so that the chickpeas are covered by three times their volume, as they will expand. Cover and let them sit for 12-24 hours. Drain and rinse the chickpeas afterward.
Combine the soaked chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking soda, salt, and black pepper in a large food processor. Process until the mixture is crumbly but not pasty.
Preheat the oven to 375°F. (190°C) Form the mixture into patties and place them on a baking sheet. Bake for 25-30 minutes, turning once halfway through.
To Fry: Prepare a deep fryer or cast-iron skillet with oil and heat to 350-370°F ((177-188°C). Fry the falafel in batches for 3-5 minutes, being careful not to overcrowd the fryer or skillet. Use a spider strainer or slotted spoon to transfer the falafels to a paper towel-lined plate.
Serve with your favorite pita, hummus, and salad.
Notes
The nutrition calculator does not include the frying oil. To reduce the fat we recommend the baking method.
If you prefer a healthier version, baking is the way to go. For an extra crispy exterior without frying, you can spray or brush the falafel balls with a bit of avocado oil before baking.
Feel free to adjust the amount of herbs and spices according to your taste. Adding fresh mint or increasing the amount of cumin can bring different flavor profiles to your falafel.
For more traditional falafels, use a falafel scoop or two spoons to form the perfect round shape. If you don't have a falafel scoop, wetting your hands before shaping the falafel can prevent the mixture from sticking to your hands.
If your falafel mixture is too moist you can use a bit of chickpea flour as needed.