Soak the chickpeas overnight. Once soaked well, transfer to a food processor with the above said ingredients. Use minimal water to grind. Wetter mixture results in mushy falafel. Cover the mixture in plastic wrap and refrigerate for an hour or two. Form balls or flattened patties and dunk them in oil. Falafel is usually enjoyed with hummus and/or creamy tahini sauce. Or make a wrap out of it in pita bread with vegetables!
Recipe contributed by Shweta Senthil, Kauvery well-wisher.