📖 Instructions

1. First, prepare the falafel. Rinse one cup of dried chickpeas thoroughly under cold water. Soak them in a bowl of cold water for at least 8 hours, or preferably overnight. Drain the chickpeas and set them aside. Next, you'll need to roughly chop half a cup of fresh parsley and a quarter cup of fresh mint. Don't worry about being too precise here; roughly chopped herbs add more texture and flavor. Now, for the falafel mixture, In a food processor (or if you're old-school like me, use a good potato masher!), combine the soaked chickpeas, chopped herbs, one small chopped onion, two cloves of minced garlic, one teaspoon of ground cumin, half a teaspoon of ground coriander, a quarter teaspoon of chili powder (or more, if you like it spicy!), and a pinch of salt and black pepper. Pulse until everything is well combined, but don't over-process—you want some texture remaining. Add one-fourth cup of flour and one tablespoon of baking powder and blend again until just combined. Don't overmix the batter, or your falafel will get tough. Then, shape the mixture into small patties, about one inch thick and about one and a half inches across. Set them aside on a plate or baking sheet. If you're looking for extra crispiness, gently fry the falafel patties in a large skillet or frying pan. Heat the oil to medium high heat, and fry them about two minutes per side, until they are golden brown and heated through. Alternatively, you can bake them in a preheated oven at 400°F for 20-25 minutes, flipping halfway through. Let's assemble the platter! On a large serving platter, arrange the cooked falafel. Add a generous dollop of hummus, a scattering of Kalamata olives (about half a cup!), and some wedges of warm pita bread for dipping. If you have any other favorite accompaniments, like feta cheese or a drizzle of olive oil, feel free to add those too. Now, garnish with those fresh herbs that you chopped earlier – sprinkle those little green gems generously over the platter.  A simple squeeze of fresh lemon juice over the whole thing at the end always adds a little somethin' somethin'! Serve immediately and enjoy your delicious Mediterranean Falafel Platter!
2. I always add extra parsley. I swear, fresh parsley is the secret ingredient that takes Mediterranean food to another level. Trust me on this one. But hey, that’s my personal take! This is just a guideline—adapt to your tastes, you culinary genius!
3. Remember, when you're making falafel, the key is not to over-process the mixture. You want it to be well combined but still have a little bit of texture. If the mixture is too wet, you might need to add a little bit more flour. But remember, it's always better to have them a little bit less crispy, than to overcook them and have them be dry and hard.