This is the recipe I've been making for years, adapted from Saveur. You'll need to soak the chickpeas overnight before blending in a food processor. You can form the patties in advance and bake (or fry) before serving.
Course Main Course
Prep Time 20minutes
soaking time 8hours
Author Lynne Curry
2cupsdry chickpeas soaked for 8-12 hours
1smallonion, coarsely chopped
1/4cupfresh cilantro stems
2teaspoonsfine sea salt
1 1/2teaspoonsground cumin
Combine all the ingredients in a food processor and pulse, scraping down the bowl, a few times until evenly ground but not smooth.
Use a 1/4-cup measuring cup to portion the falafel mixture into slider-sized patties. Arrange on a baking sheet lined with parchment paper. (This step can be done in advance.)
Preheat the oven to 425 degrees F. Place a rimmed sheet pan in the oven for 5 minutes. Then, add the oil and heat for 1 minute.
Carefully arrange the falafel on the sheet pan about 2 inches apart. Bake until the bottom sides are golden brown, about 6 minutes. Flip the patties so that they land in oil and cook until the bottoms are golden brown and the falafel are heated through, about 5 minutes more.
To fry falafel, I pan fry instead of deep frying. Heat 1 1/2 inches of vegetable oil in a saute pan over medium-high heat until a few crumbs of the mixture sprinkled into the oil bubble. Cook the patties in batches to avoid overcrowding the pan for 3-4 minutes per side until deeply golden brown.