Soak the raw chickpeas in a bowl with 500ml of water for at least 12 – 24 hours.* After that drain and wash the chickpeas.
Chop spring onion and parsley.
Add all ingredients to a blender. Blend until you have an even, sticky texture. Let it sit in a bowl for 60 minutes.
From the mixture form some balls with about 3 – 4cm.
Either fry in oil with 175°C for 5 minutes or saute in a pan until the falafel are evenly brown.