Add chickpeas, cilantro, Radishleaves, garlic, and onion, to a food processor and pulse a little bit at a time until the mixture is finely ground. You’ll know it’s ready when the texture is more like a coarse meal.
(you may use parsley in the place of Radish leaves)

Transfer the mixture to a bowl add coriander powder, Cummin powder, pepper powder, chili powder, salt, gram flour, and lemon juice. Combine everything together very well.
Cover the bowl and keep the mixture in the refrigerator for 25-30 minutes.

Once the falafel mixture has been plenty chilled, stir in baking powder then scoop golf ball-sized balls and form into balls or patties (if you go the patties route, do not flatten them too much, you want them to still be nice and fluffy when they're cooked.)

Heat enough oil to deep fry falafel.
Keep the flame on medium-high. Carefully drop the falafel in the oil, and fry for 3-5 minutes until medium brown on the outside. Avoid over-crowding the falafel; fry them in batches.