Rinse the beans and chickpeas. Place them in a large bowl with plenty of cold water and leave them to soak overnight (up to 24 hours).Then drain and rinse well again.
In a food processor, blend all the falafel ingredients (except the baking powder) until you obtain a smooth green mixture. Place the bowl in the fridge to allow the mix to chill (15-30 minutes).
When you are ready to fry the falafels, add the baking powder to the mix and incorporate well.
Heat a few inches of sunflower oil in a saucepan over medium-high heat until it bubbles softly (350°F/180°C).
Form the falafel balls/patties using a falafel scoop or a spoon/fork (or even just your hands). Use about 1.5-2 tablespoons of mixture per patty.
Carefully dip the patties in the hot oil. Work in batches to avoid overcrowding the pan. After 3-4 minutes, carefully turn them over.
Lay the fried falafel on a piece of paper towel to drain off any excess cooking oil. They are ready to enjoy!
To make falafel wraps
Prepare the tahini dressing by mixing all the dip ingredients in a small bowl. Chop the vegetables.
Open a pita bread and place 3 falafel balls on it. Press them with your fingers so they become flatter. Arrange the veggies and add some tahini dressing. Roll the bread to close the wrap and enjoy your authentic falafel sandwich!
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Notes
You can prepare the falafel mixture in advance and store it covered in the fridge for up to 4 days! Once you are ready to fry, take it out of the fridge and add the baking powder.You can also freeze the mixture for up to 3 months. Thaw in the fridge overnight.Store the cooked falafel in an airtight container in the fridge for up to 3-4 days.Check the blog post for more tips and serving suggestions.