Pour contents of canned chickpeas into a sieve, rinse with cold water under the tap, shake off excess water and set aside for later.

Combine chopped onion, garlic cloves, parsley, coriander (cilantro), cumin, salt, pepper, and chili powder in a food processor. Process all ingredients together until you get a rough meal. When complete, transfer the mixture into a medium-sized mixing bowl.

Next, transfer the washed chickpeas into the food processor and coarsely process. Like in the previous step, ensure you scrape down the sides of the processor periodically and do not make a puree. Transfer this coarsely blended mixture to the mixing bowl containing the previously prepared ingredients.

Using your hands, thoroughly mix the ingredients until you get an evenly distributed mixture.

Sprinkle the flour and baking powder (optional) evenly over the surface of the mixture. Incorporate this into the falafel mixture using your hands. Wash your hands before the next step.

Between the palms of your hands, roll small portions of the falafel mixture to form falafel balls (you should have enough for 20).

Heat cooking oil to 374°F (190°C) and cook falafels in batches until golden brown. It is always good to cook a tester falafel first, just to ensure your oil is hot enough.

When cooked, transfer your falafels to paper towels to absorb the oil. Let them cool before serving, and enjoy!