Soak your dried chickpeas overnight in water. This softens them, making it easier to blend into a perfect base for your falafel. Rinse them well before proceeding!

Blend the drained chickpeas with fresh parsley, cilantro, garlic, cumin, coriander, salt, and pepper in a food processor. Pulse until the mixture is coarse, ensuring it holds together well.

Mix in baking powder gently in a bowl. This key step adds fluffiness to your falafel, ensuring each bite is delightfully light!

Shape the mixture into golf ball-sized balls or patties.

Heat vegetable oil in a deep pan over medium-high heat until it shimmers.

Fry the falafel in batches for 3-4 minutes until they're golden brown on all sides. Drain them on paper towels to keep them crispy.