A great fried treat. Excellent in pita with all the fixings or at side dish or snack all on its own.
Pour the chickpeas in a large bowl and cover with water. Allow to soak overnight.
Add all the ingredients, except the frying oil to the food processor. Process until a thick paste is formed. Do not over-process or it will get too thin.
Roll the mixture into balls roughly 1 inch in diameter.
Put your frying pan or cast iron skillet over medium heat and add enough oil to come 3/4 of inch the way up. Make sure the heat is not too high, otherwise the outside of the falafel will burn before the inside is cooked.
Fry on each side until dark brown.