- Drain the soaked chickpeas and rinse them thoroughly. Place them in a food processor along with the onion, garlic, parsley, and coriander. Pulse until the mixture becomes coarse and crumbly.
- Transfer the chickpea mixture to a large bowl. Add the ground cumin, ground coriander, ground turmeric, paprika, cayenne pepper, salt, baking soda, and flour. Mix well until all the ingredients are combined. The mixture should be slightly sticky and hold its shape when formed into balls.
- Cover the bowl with cling film and refrigerate for at least 1 hour. This step will help the mixture firm up and make it easier to shape.
- Heat vegetable oil in a deep saucepan or fryer to a temperature of around 180°C (350°F).
- Take tablespoon-sized portions of the falafel mixture and shape them into small balls or patties, pressing them gently to ensure they hold together.
- Carefully drop the falafels into the hot oil, frying them in batches to avoid overcrowding the pan. Fry for about 4-5 minutes or until they turn golden brown and crispy. Use a slotted spoon to remove them from the oil and transfer them to a plate lined with kitchen paper to drain excess oil.
- Serve the Tunisian-style falafels warm with pita bread, fresh salad vegetables, and your favorite sauce or dip. Traditional accompaniments include tahini sauce, hummus, or a spicy harissa sauce.
Enjoy the delicious Tunisian-style falafels bursting with North African flavours!
Note: You can also bake the falafels if you prefer a healthier alternative. Preheat your oven to 200°C (400°F), place the falafels on a greased baking sheet, and bake for about 20-25 minutes, turning them halfway through, until they are golden brown and crispy.
