Falafel with Canned Chickpeas

I- Ingredients for 4 servings (20 falafel balls):

3 cans 400g (14oz) drained chickpeas (canned). If using dried chickpeas, use 1 Cup and cover with water and let sit overnight;
4 cloves of garlic;
1 small onion, coarsely chopped;
1/4 cup chopped fresh parsley, 6 sprigs (approx);
1/4 cup chopped fresh coriander (cilantro), 8 sprigs (approx);
1 1/2 tsp salt;
1 tsp cumin;
1/4 tsp chili powder;
Sprinkle black pepper;
1 tsp baking powder (optional: helps to achieve a lighter texture );
1/3 cup (40g) plain flour.

Pour contents of canned chickpeas into a sieve, rinse with cold water under the tap, shake off excess water and set aside for later.
Combine chopped onion, garlic cloves, parsley, coriander (cilantro), cumin, salt, pepper and chili powder into a food processor.
Process all ingredients together until you get a rough meal. When complete, transfer the mixture into a medium-sized mixing bowl.
Transfer the washed chickpeas into the food processor and coarsely process.
Like in the previous step, ensure you scrape down the sides of the processor periodically and do not make a puree.
Transfer this coarsely blended mixture to the mixing bowl containing the previously prepared ingredients.
Using your hands, thoroughly mix the ingredients until you get an evenly distributed mixture.
Sprinkle the flour and baking powder (optional) evenly over the surface of the mixture. Incorporate this into the falafel mixture using your hands.
Between the palms of your hands, roll small portions of the falafel mixture to form 20 falafel balls.
Heat cooking oil to 374 F (190 Celsius) and cook falafels in batches until golden brown.
When cooked, transfer your falafels to paper towels to absorb the oil.
Let it cool before serving, Enjoy!!