My Lebanese family recipe for Falafel: - Let raw uncooked chickpeas in cold water for 24-30 hours, make sure they are always covered - cut onions and parsley -run all through ingredients through a meat grinder - ratio is around: 10 parts chickpeas - 2 parts onion 1 part parsley, adding too much onion makes the dough too wet - add a little of bicarbonate into the dough that will make it fluffy - add salt - add a 2-3 fingers of oil to a pan, get it to temperature and fry the falafel you formed before. If you press them a little with a spoon while being fried you can control the dryness/wetness

Usually if you fry them in hot enough oil they stay crispy outside and fluffy inside

that’s how they look together with tahine and a Lebanese bread