1. Start by soaking the dried chickpeas in plenty of cold water for at least 12 hours or overnight. This step is crucial—it softens the chickpeas and ensures the perfect texture. I usually set mine before bed and start cooking the next day.
2. Drain the soaked chickpeas and rinse well. Transfer them to a food processor along with the onion, garlic, parsley, cilantro, cumin, coriander, cayenne (if using), baking powder, salt, and pepper.
3. Pulse the mixture in short bursts until you have a coarse, grainy texture. You want it finely chopped but not a paste—think coarse sand. This is a texture my dad’s lentils often reminded me of, and it’s key to getting that light, fluffy falafel inside.
4. Add the flour, one tablespoon at a time, and pulse again until the mixture holds together when pressed. If it feels too wet, add a little more flour, but be careful not to overdo it. The mixture should be moist but not sticky.
5. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly spray or brush with olive oil.
6. Shape the falafel mixture into small balls or patties—about the size of a walnut is perfect. I find using damp hands helps keep the mixture from sticking.
7. Place the falafel on the baking sheet and lightly brush or spray the tops with olive oil. This step helps achieve that golden, crispy exterior without frying.
8. Bake for 25-30 minutes, flipping halfway through, until golden brown and crisp. Your kitchen will start smelling like a street market in the Middle East—trust me, it’s a smell that makes you hungry in the best way.
9. Remove from the oven and let cool slightly before serving. These falafels are best enjoyed warm but are still tasty at room temperature.

One of my favorite tips: if you have a little extra time, try frying a few for the kids and baking the rest. That way, you get the best of both worlds—crispy, comforting falafel with less oil and less mess.