Instructions

1. lace the dried chickpeas in a large bowl and cover with plenty of water (they’ll double in size). Leave to soak overnight.
2. The next day, drain and rinse the chickpeas. Measure out about 2½ cups and add them to a food processor.
3. Add the shallot, garlic, parsley, coriander, and sun-dried tomatoes.Then add the chickpea flour, cumin, ground coriander, salt, and pepper.
4. Pulse until you get a coarse but slightly sticky texture, similar to fine couscous. Scrape down the sides as needed. The mixture should hold together when pressed.(If your processor is small, work in batches.)
5. Transfer the mixture to a bowl, cover, and chill for 1–2 hours if you have time. This helps the falafel hold their shape.
6. Stir in the baking powder just before cooking.
7. Scoop small portions and shape into balls or patties using your hands. If the mixture feels too loose, add a little more chickpea flour.
8. Heat about 3 cm of vegetable oil in a small saucepan over medium heat. Test with a few crumbs—if they sizzle, the oil is ready.
9. Fry 5–6 falafels at a time for 2–3 minutes, turning halfway, until golden brown all over.
10. Transfer them to a plate with a slotted spoon and drain on kitchen paper.
11. Skim out any loose crumbs between batches and continue frying the rest.
12. Serve warm or at room temperature.