1.    Set roughly chopped onion, garlic cloves and parsley in a food processor. Pulse a few times.

2.    Add previously soaked and drained chickpeas, cumin, salt and ground pepper and blend again. Blend until granulated texture.

3.    Transfer mix to a bowl and add chickpea flour. Stir very well and let it rest for 5 minutes. After that, you should be able to form the falafel bowls, add one more tablespoon of chickpea flour if needed.

4.    Pressing very well with your hands roll mixture into 14-16 falafels. Its easier to make one by one and fry them at the same time. Only there they will be hard enough. To fry them add olive oil to a heated skillet and roll them over when they get brownish in the base.

5.    Place them in a paper towel to drain the excess oil.

6.    Serve them with green leaves, cherry tomatoes and tahini sauce.