Soak chickpeas in cold water in advance for 8-12 hours.

Peel the onion and garlic, wash the parsley and put it all together in a food processor or blender and pulse until roughly chopped.

Drain the chickpeas from the water and add to the blender. Add the flour and blend until a grainy texture is obtained. The mixture should look a bit like couscous - it must be grainy, not smooth.

Put the mixture in a freezer for about 10-15 minutes. Took it out and shape into small patties.

Heat some frying oil in a pan and fry the falafels on each side until golden.