Traditionally, baking powder is used in falafel mixes to act as a leavening agent, which helps the falafel balls become light and fluffy inside once they are cooked. u003cbr/u003eu003cbr/u003eWhen baking powder reacts with moisture and heat, it produces carbon dioxide gas, creating air pockets within the falafel dough. This process prevents the falafels from becoming too dense or heavy, ensuring they have a desirable texture that's crispy on the outside and tender on the inside.