The day or night before: In a medium bowl combine the chickpeas and cold water to cover by at least 2 inches. Let soak at least 12 hours or overnight at room temperature.

To make the falafel bites: Drain the soaked chickpeas, rinse well in a colander and let stand. (You should have 2 cups of chickpeas after soaking.)

Place the parsley and cilantro in a food processor. Process until the chopped herbs stick to the side of the bowl. Do not scrape down. With the motor running, drop the garlic through the feed tube; it too, will stick to the bowl. Remove the lid, add the onion to the bowl and pulse to chop well. Add the chickpeas, cumin, salt, and baking powder. Scrape everything off the side of the bowl and process until the chickpea mixture is well chopped and looks mealy. Add the flour and pulse just to blend in. Cover mixture and chill at least 1 hour.

Using a 1-ounce scoop or a tablespoon, drop 2-tablespoon size mounds of the chickpea mixture onto a plate. Shape into balls, stuffing 1 grape inside each. (They will be about 1 1/2 inch in diameter.)

Heat 3 inches of oil in a deep saucepan to 375 F. Add the falafel balls in batches and cook until golden brown all over, about 3-5 minutes. Drain on paper towels. Serve with tahini sauce or baba ghanoush for dipping.


Alternative Cooking Methods

To Convection Roast: Preheat oven to 350 F. convection. Line a baking sheet with foil then parchment. Place the falafel balls on the sheet and spray all around with vegetable oil cooking spray. Bake for 20 minutes, turning once or twice with tongs, until golden brown.

To Air Fry: Preheat air fryer for 3 minutes at 390 F. Spray falafel balls with vegetable oil spray. Spray the air fryer plate and rack (if using both) with cooking spray, insert into the air fryer and place the falafel on top. Air fry for 10 minutes, until golden brown.