Drain and wash the soaked, uncooked chickpeas thoroughly and blend it well in a food processor with the rest of the ingredients until it turns into a coarse pastry. The texture of the chickpea mixture should be firm enough to easily hold its shape.
(If the mixture it too loose, add some breadcrumbs or wheat flour to the pastry. If the mixture it it too firm, add a touch more olive oil.)
Form the falafel into small balls or flat mini burgers it's up to you. (Just avoid making the patties too thick, or it will be difficult to cook them ell the way through.)
Heat the oil in a small or medium sized sauce pan and fry them until the surface becomes crispy (around 5 min). Flip and fry until crispy and cooked through.
For a baking option - preheat the oven to 375 and place the falafels on a baking sheet. Drizzle the falafels with olive oil on both sides. Bake for a total of 30-40 minutes, flipping once at the halfway through the cooking process. The longer you bake them the firmer they'll become.
Note: Please do not substitute the soaked raw chickpeas with canned or cooked chickpeas. Your falafel will be overly moist and pasty in the middle.