Crispy Homemade Falafel

Soak the dried chickpeas in cold water for 10–12 hours. Then drain, rinse thoroughly with cold water, and let them drain completely in a colander.

Finely chop the red onion, garlic, parsley, and chili pepper. Place them in a food processor with the chickpeas, salt, and cumin, and blend until fine. Let the resulting mixture rest in the refrigerator for at least 2 hours.

From the rested mixture, form 20 balls, then gently press them with your palms into patties about 1 cm thick.