Add dried chickpeas to a bowl and cover with water. Make sure the water is a few centimeters higher than the chickpeas as they’ll triple in size. Cover and soak overnight.
The next day, rinse the dried chickpeas and add them to a food processer along with the onion, garlic, fresh herbs, and spices. Blend until you get a mixture that resembles coarse sand. Transfer mixture to a clean bowl and add in chickpea flour and baking soda. Mix to combine. Cover and let the mixture rest for one hour in the fridge.
Preheat the oven to 180°C and spray a baking sheet with a non-stick spray.
When the mixture has rested for an hour, remove from the fridge and shape it into 1 tablespoon sized balls. I used a tablespoon sized cookie scoop to shape them into balls. The mixture is delicate, so if it’s too wet add a little more chickpea flour. If it’s too dry add a little water. Place the falafel balls on the prepared sheet.
Brush the falafel balls with some olive oil and then bake for 20-25 minutes, until they’re golden brown.
Serve with pita, a simple chopped salad and tahina.