Drain the chickpeas and dry them thoroughly using paper towels or a clean kitchen towel. Excess moisture will prevent the falafel from holding together.

Add the chickpeas, onion, garlic, and parsley to a food processor. Pulse until finely chopped but not pureed; the texture should resemble coarse, damp sand.

Add the chickpea flour, cornstarch, baking powder, salt, cumin, coriander, black pepper, cayenne, and cardamom. Pulse briefly until just combined.

If using, drizzle in the olive oil and pulse once or twice to incorporate.

Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes to allow the binders to hydrate.

Heat 2–3 inches of oil in a deep pot or skillet to 350°F (175°C).

Shape the falafel mixture into small balls or patties, about 1½ tablespoons each.

Fry in batches, avoiding overcrowding, for 4–5 minutes, turning gently, until deep golden brown.

Remove with a slotted spoon and drain on paper towels.

Serve warm.

Shape the mixture into flat patties about 2½–3 inches wide and ½ inch thick.

Heat a heavy skillet (cast iron or stainless steel preferred) over medium-medium high heat.

Add enough oil to generously coat the pan (about 1/4 cup total).

When the oil is hot and shimmering, place the patties in the pan, leaving space between them.

Cook without moving for 3–4 minutes, until a deep golden crust forms.

Flip carefully and cook the second side for 2–3 minutes, adding a bit more oil if needed.

Transfer to a rack or paper towels and let rest briefly before serving.