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1
Add the soaked and drained chickpeas to the bowl of a food processor along with the garlic, parsley, mint, cumin, baking powder, salt, and pepper.
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2
Blend to a smooth paste, adding 2 tablespoons of water gradually to make sure the falafel mixture ends up smooth.
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3
If the mixture is too dry to form a smooth mass, gradually add up to 3 more tablespoons water.
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4
Take 1/4 cup of the falafel mixture and flatten it against the palm of your hand.
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5
Place a cube of feta in the middle and wrap the falafel mixture around it so its fully enclosed.
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6
Roll into a ball and place on a parchment-lined baking sheet.
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7
Continue with the remaining falafel mixture, arranging the balls on the baking sheet in a single layer.
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8
Add enough canola oil to a Dutch oven or other large, heavy pan to measure 3 inches from the bottom.
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9
Place over medium heat and, using a deep-fry thermometer, bring the oil to 375 degrees F, adjusting the heat to maintain a steady temperature.
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10
Deep-fry the falafel in batches until cooked throughout and golden brown on the outside, about 3 to 5 minutes.
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11
Drain on paper towels and continue frying until all the falafel are cooked.
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12
Serve immediately with tzatziki and/or hummus.
