Drain all the liquid from canned chickpeas and let it sit for half and hour just to make sure it is dry. This is important step not to be skipped. If you do not have time just dry it on a kitchen towel.

In a food processor, process herbs and onion. Add chickpeas to it and give it couple of pulse till it forms into coarse mixture. Remember not to process it long but to just pulse it. 

Take out the mixture into a bowl. Add all the spices, plain flour and salt. Mix it thoroughly using a spoon.

Meanwhile heat up some oil in a pan. Form golf ball size falafels and lightly press it. On a medium-high heat fry all the falafels till it turns nice brown in color. They should not stay more in oil as the chickpeas are already cooked here and all we are looking for is a crispy texture outside.

Serve it hot with some cool Tzatziki and Tahini sauce