Rinse the herbs thoroughly. Dry them well and remove the thickest stems.

Put all the ingredients in a food processor or blender.

Turn on the machine and let it run until you have a thick mixture.

The "dough" should have a consistency that makes it possible to roll into balls. If it is too wet, add a little extra breadcrumbs.

Roll the mixture into small, bite-sized balls.

Place them on a plate and refrigerate for at least 30 minutes before frying.

Bring the oil to a boil in a pot. Check if it is hot enough by inserting a wooden stick into the oil. When bubbles form around the stick, the oil is hot enough.

Gently lower the falafels into the oil (use a slotted spoon) and let them fry for a few minutes until they are golden brown. Only put a few pieces into the oil at a time to avoid lowering the temperature too much.

Let the finished falafels drain on a piece of kitchen paper.

Serve in pita bread, Turkish flatbread, or with a delicious green salad!