Soak chickpeas (in enough water)overnight.

Drain and rinse the chickpeas well. Pour them into your food processor along with the chopped onion, garlic cloves, parsley, flour or chickpea flour, salt, cumin, ground coriander, black pepper, red chili powder.

Pulse all ingredients together until a rough, coarse meal forms.

Once the mixture reaches the desired consistency, pour it out into a bowl and use a fork to stir; this will make the texture more even throughout.

Cover the bowl with plastic wrap and refrigerate for 1-2 hours.

Heat up the vegetable oil to a deep fry falafel balls

Form falafel mixture into round balls or slider-shaped patties using wet hands or a falafel scoop.

Once the falafels are fried, remove them from the oil using a slotted spoon.

Let them drain on paper towels. Serve the falafels fresh and hot; they go best with a plate of hummus and topped with creamy tahini sauce. You can also stuff them into a pita.