If you're using dried chickpeas, soak them overnight in water. If you’re using canned chickpeas like I often do, rinse and drain them well to remove excess sodium.

In a food processor, combine the chickpeas, onion, garlic, fresh herbs, lemon zest, and spices. Pulse everything until you achieve a coarse mixture, about the texture of coarse sand but not pureed.

In a large bowl, transfer the processed mixture, and sprinkle in the flour and baking powder. Stir until well combined. This will help bind your falafel without making them too dense. Allow the mixture to rest for about 30 minutes.

With clean hands (and a bit of practice), shape the mixture into small balls or patties. Make sure they are compact, but not too squished. At this point, you can set them on a lined baking sheet as you prepare to fry.

In a large skillet, heat the olive oil over medium-high heat. You’ll know it’s ready when it shimmers, but not to the point of smoking.

Add the formed falafel into the skillet, ensuring there’s enough space between each ball to prevent sticking. Fry them in batches, about 3-4 at a time, for 5 minutes until golden brown. Make sure to turn them halfway.

Once the falafel are golden and crispy, transfer them to a plate lined with paper towels to absorb some oil. Serve them warm and enjoy the delightful crunch!