Step 1: Soak the Dried Chickpeas
The night before, place 1 cup of dried chickpeas in a large bowl and cover with plenty of cold water — at least 2 inches above the chickpeas. Soak for a minimum of 6 hours, or up to 12 hours overnight. The chickpeas will roughly double in size as they absorb water.
When ready to use, drain the chickpeas completely and pat them dry with a clean kitchen towel. Removing excess surface moisture here makes a real difference to the final falafel texture — wet chickpeas lead to a wetter mixture that's harder to shape and slower to crisp.
Step 2: Process the Falafel Mixture
Add all the falafel ingredients — soaked and dried chickpeas, garlic, green onion, cilantro, parsley, chickpea flour, olive oil, cumin, chili powder, baking powder, and salt — directly into the food processor.
Pulse until finely ground but still crumbly. You want a mixture that looks like coarse breadcrumbs and holds together when you press a pinch between your fingers — not a smooth paste. If it goes too far and becomes paste-like, the falafel will be dense rather than light and fluffy.
If the mixture looks too wet to hold shape, add chickpea flour one teaspoon at a time until it firms up enough to press into patties.
Step 3: Chill the Mixture
Transfer the processed mixture to an airtight container and refrigerate for 15–20 minutes. This chilling step is short but important — it firms the mixture, makes it significantly easier to shape, and helps the falafels hold together during baking.
While the mixture chills, preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
Step 4: Shape the Falafels
Scoop about 2 tablespoons of mixture and press firmly together with your hands to form a small, flat patty. Pack it tightly so it holds its shape. Place on the prepared baking tray and repeat until all the mixture is used. You should get approximately 18 falafels.
Give each one a light press to flatten slightly — flatter patties crisp up better than tall round balls in the oven. Space them a couple of centimetres apart so they bake rather than steam.
Step 5: Bake Until Golden
Bake for 20–25 minutes, flipping gently halfway through at the 10–12 minute mark. Use a thin spatula and flip carefully — they're more delicate before they've fully set. After flipping, they'll finish developing a golden crust on the other side.
They're ready when both sides are lightly browned and the exterior feels set and firm. They'll crisp up a little more as they cool.
Step 6: Make the Lemon-Dill Spring Slaw
While the falafels bake, combine the shredded cabbage, carrots, cucumber, and fresh dill in a large bowl. Whisk together the olive oil, lemon juice, lemon zest, maple syrup, salt and pepper in a small bowl, then pour over the slaw and toss well to coat everything evenly.
Let it sit for 5–10 minutes before serving — the cabbage softens slightly and absorbs the lemon-dill dressing beautifully.
