Soak hummus with water fully covered for up to eight hours or overnight.
Rinse the hummus from water and place in a food processor, then add all the ingredients except for oil (parsley, onions, garlic, potatoes (khalti says the potato can make it a bit crunchier) cumin powder, coriander powder, baking powder. Blend everything well until you have formed a paste.
Begin shaping the falafel into balls by either using your hands, or the falafel tool if available, or even an ice cream spoon.
Heat the oil in a pan over high heat until very hot. Fry the falafel in batches of 4-5 at a time (depending on the size of your pan) for about 6-8 minutes, turn the falafel occasionally, once the falafel turns brownish, take it out, and place them on a paper towel.
