Preheat the oven to 400F.
Once the chickpeas are done soaking, drain them and rinse with fresh water.
Add the soaked chickpeas, parsley, onion, garlic, spices, pepper and salt to a food processor. Pulse a few times, until you have a consistent, coarse texture.
Create 10-12 small falafel balls with your hands.
In a medium pan, heat the vegetable oil on the stovetop, and add the falafel balls. I recommend you do this in 2 batches.
Cook the falafel balls in the oil for 2 minutes on each side, using a spatula to carefully flip over. Once done, add them to a parchment paper-lined baking dish.
Once all the falafels are cooked on the pan and added to the baking dish, drizzle the remaining oil from the pan onto the falafels, and bake for 20 minutes or until browned and crisp. Flip halfway with a spatula.
Enjoy with pita, greens, rice, or your favorite pairings!
You can store leftover falafels in an airtight container for up to 5 days. Reheat in the oven until fully crisp, and enjoy!