Wash and soak chickpeas for 8 to 10 hours or overnight.

Wash it one more time after it is soaked and drain it. Put it on a kitchen towel so that all the water can be removed and it is dry.

Add chickpea in a mixer grinder along with coriander leaves, parsley, onion, garlic, green chilli and chickpea flour. Grind it to a little coarse paste.

Take this mixture out in a bowl and add baking powder, cumin powder, coriander powder, red chilli powder and black pepper powder. Mix everything well. Cover and keep it for 2 hours. You can keep it in the refrigerator for 5 to 6 hours if you want to prepare it in advance.

Now add salt to the mixture and mix it well. Make medium size round balls out of it and flatten it a little with your palm. You can even keep it round if you like.

Heat oil in a pan on medium heat. When the oil is hot add a few falafels to it and fry it on medium heat until golden brown in colour. Repeat this process for the remaining falafels.

Falafel can be used to prepare pita pockets. It can be even served with hummus or other dips and sauces. It is an important part of the labanese mezze platter.