Soak the chickpeas in plenty of cold water overnight. Check them after several hours to make sure that they remain covered with water as they swell.
Drain the chickpeas and put them in the food processor. Add the onion, garlic, and herbs. Pulse until you obtain a mass that sticks to itself. Scrape the sides down a few times.
Add the spices, flour, baking powder and salt. Add 3 tablespoons of the water. Run the food processor again to blend. Add the final tablespoon of water if it seems necessary to hold the mass together.
Pour the chickpea mass out into a bowl.
Heat the oil in a heavy pan until it shimmers.
Wet your hands and form a round ball about the size of a walnut in its shell. Compact it between your palms. Fry this first falafel ball. Taste it and adjust seasoning in the raw mass if needed.
Roll each ball in sesame seeds. Fry balls in batches but don’t crowd them in the pan. Cook until their outsides are brown and crisp, and the inside is cooked through. The first ball will tell you how long to keep them in the oil, although as you proceed, they will fry more quickly.
Drain on crumpled paper.
Pack into pita breads. Top with your favorite vegetables and tahini and serve right away.
There are three things to keep in mind when you make falafel at home.1. The chickpeas must soak 8 hours, so you need do that first step the night before – or early in the morning, if you’re planning to serve falafel at dinnertime.2. The oil has to be very hot before you start frying – it should shimmer.3. You should have your pitas ready and your vegetables or relishes pre-chopped and set out in bowls, so you can fill up and serve as soon as the falafel balls come out of the oil.Commercial falafel restaurants usually put the ingredients through a meat grinder, but home cooks produce good falafel out of food processors, and that’s what I recommend.
Falafel from Unpacked – https://jewishunpacked.com/what-is-falafel/