The night before you intend to make the falafel, place the chickpeas in a large bowl. Cover with cold water, adding several inches over the top. Put a lid on the bowl or cover with plastic wrap. Leave the chickpeas to soak until you're ready to use the next day.

To prepare: Drain chickpeas and rinse. Get out your food processor and prep the herbs and onion by chopping roughly into large pieces. Toss into the food processor and add the garlic, flour, lemon juice, salt, spices, and baking soda. Pulse until smooth.

Add the chickpeas to the herb/onion mix and pulse again until chickpeas are ground to fine pieces the size of sea salt crystals or bread crumbs. Scrape down the sides of the processor to make sure not to leave any large chunks.

Divide the chickpea mix into 8 equal pieces and then form into balls using your hands. Lay each one onto a parchment paper-covered plate, flattening slightly.

Place the chickpea balls into the freezer for 30-minutes.

To cook: Heat the vegetable oil in a large skillet over medium-high heat. Fry falafel on each side until golden bowl. You can also stand on the sides and rotate to brown the sides. Once cooked through, remove and place the chickpeas on a rack or a plate covered with paper towels until cooled enough to eat.

Serve warm or at room temperature with hummus, tzatziki sauce, tomatoes, lettuce, and chopped green onions wrapped in tortillas or pita bread. Or serve with vegetables and dipping sauce, or a salad.