Make sure to use dry chickpeas and not canned chickpeas.
Soak the chickpeas overnight in some cold water.
Place the chickpeas with the herbs, spice, garlic and onion in a food processor.
Blend until combined. Add the baking powder and flour and blend again.
Refrigerate for at least 30 minutes.
Shape and fry the falafels in oil. Make sure not to overcrowd the pan.