• Start by cooking the dried chickpeas in water for 5 - 6 hours. Once chickpeas are bigger in size after soaking, drain all the water and transfer them to a colander.
• Add soaked chickpeas, onion, garlic, green chili, fresh herbs, spices, and salt in a food processor with a blade attachment. Use the PULSE function without using any water, scraping down the sides of the processor if needed to grind the ingredients but at the same time keep the texture coarse and not a smooth paste.
• Transfer the falafel mixture into a large mixing bowl. Add sesame seeds and mix nicely. Keep in the fridge for 10 - 15 minutes or until ready to use.
• Heat oil in a frying pan to shallow or pan fry the falafel.
• Meanwhile, shape the falafel into a round disc of ¼ inch thickness. Arrange the shaped falafel in a plate.
• Pan Fry the falafel in small batches until golden and crisp on both sides. Transfer to a plate lined with an oil absorbent paper.

Baking Falafel:

• Preheat oven at 190 degrees Celsius. Grease a baking sheet with oil. Arrange falafel at an equal distance on the greased baking sheet. Spray or brush them with cooking oil.
• Bake falafel for 15 – 20 minutes on each side. Flip and bake for the same time from the other side. Baking time may vary depending upon the size and setting of the oven.
• Baked falafel is less crispy, soft, and pale brown in color. But the taste is exactly the same as fried ones.
• Serve Falafel warm with pita bread and hummus.