Blend drained chickpeas on full power until you create a bread crumb like mixture.

Then transfer into a bowl.

Then add parsley, coriander, chili, garlic along with 2 tablespoons of the pureed chickpeas into the blender and blend until well combined.

Spoon the blended mixture into the bowl of pureed chickpeas. then add flour, the cumin, the crushed coriander seeds, the baking soda and about one and a half tablespoons of salt.

Finally, add some pepper.

Combine it all together throughly with a spoon.

Place the saucepan on the hob and add the oil.

Then heat it up on a meduim high setting.

Take a small amount of the blended mixture in your fingertips and mould into small balls.

Then place onto a baking tray.

Kept, covered and keep in the fridge for several hours.

The oil should be hot enough to fry individually, spoon the falafel balls into the oil.

Allow to fry for 2 minutes until golden brown, stirring with the slotted spoon so they brown evenly.

Then remove and drain on a tray prepared with some kitchen towel.

The falafel balls are ready! :)