Vegan recipe for Lebanese falafel with chickpeas

1. Soak chickpeas 24 hours in advance. Drain, rinse and dry the soaked chickpeas the next day.

2. Blend chickpeas in a food processor. Add the parsley, coriander, onion, garlic, flour, salt, cumin, coriander, and pepper and blend until it reaches a paste-like consistency.

3. Cover and refrigerate for an hour to set.

4. Sprinkle baking powder on the falafel mix and fold in.

5. Form a ball (around 1 to 2 tablespoons of the mix), with your palms and fry until evenly cooked. Transfer to a plate lined with a paper towel to soak any excess oil.

6. Serve hot and enjoy!

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