Soak the chickpeas overnight or for 24 hours.
Drain and put them into a food processor
Add garlic, onion, all the spices, lemon juice, baking soda and lemon juice
Pulse until finely chopped, scraping down the sides every now and than.
You want the mixture to be finely chopped but not so fine that it becomes a paste.
Pack it down into a bowl and cover with plastic wrap and refrigerate for 1 - 2 hrs.
Scoop into 12 - 14 small balls.
Deep fry in small batches in vegetable oil at 350ºF for 5 minutes.
The falafels should be crispy and brown on the outside and soft inside
These can be frozen once cooked or can be rolled in balls and frozen raw. If cooked, just reheat in microwave or in the oven.
Serve in a pita with hummus and tahini sauce, and a tomato, cucumber salsa.