Rinse and drain the chickpeas, place in a food processor together with the remaining ingredients and mix to combine thoroughly. Once combined, sample a little bit and adjust spices/herbs as required.
Transfer to a bowl, cover with cling film and place in the fridge for around 30 minutes for the texture to become more firm and to allow the flavours to meld.
Once cooled, scoop out around 2 tablespoons of the mixture and gently shape into small discs using your hands.
Once formed, heat a little oil in a frying pan, and cook each falafel for 2-3 minutes on each side or until golden.