Pick rinse and soak 1 cup chickpeas in plenty of water for 8-12 hours. Be sure to use a big vessel and plenty of water as chickpeas will double in size as they soak.
Before beginning the recipe, drain the chickpeas thoroughly. There should be too much moisture in the chickpeas.
To a blender jar add drained chickpeas, peeled and roughly chopped onions, peeled garlic cloves, ground cumin, coriander, pepper powder and salt to taste Also add rinsed cilantro and parsley leaves.
Pulse for few seconds until the mixture resembles coarse meal. Pick up a portion and try to make a ball to check consistency. refrigerate the mixture for 30 minutes.
Make small balls from the prepared mixture.
Heat oil for deep frying. Once the oil is bubbling hot but not smoking, slide the balls in batches.
Flip gently and fry until crispy and golden brown in medium flame. it takes around 3-4 minutes for each batch. Using a slotted spoon, remove carefully from oil.
Drain excess oil and falafel is ready to serve.