Soak the chickpeas in a large bowl of water overnight, ensuring they’re submerged to soften.

In a food processor, combine the soaked chickpeas, chopped onion, minced garlic, parsley or cilantro, cumin, coriander, paprika, salt, and pepper. Pulse until the mixture becomes a coarse paste.

Using wet hands, scoop small portions of the chickpea mixture and gently form them into balls or patties, about 1-2 inches in diameter.

In a large frying pan, heat enough vegetable oil to cover the bottom (about ½ inch deep) over medium-high heat.

Carefully add the falafel balls in batches and fry them for about 10-12 minutes, turning occasionally, until they're golden brown and crispy.

Transfer the cooked falafel to a paper towel-lined plate to drain excess oil.

Serve warm with dipping sauces like tahini or hummus.