Soak the Dried Chickpeas (10.5 ounce) in a generous amount of water overnight.
Rinse the chickpeas and drain well. Add them to a clean blender.
Pulse for a minute until you end up with a very fine crumble.
Transfer this to a large mixing bowl. Add the Shallot (1), Garlic (2 clove), Fresh Parsley (1 handful), Fresh Cilantro (1 handful), and Fresh Mint (1 handful) to blender.
Pulse into a fine mixture and add this to the chickpea crumble in the bowl.
Stir well. Add the Baking Powder (1/2 teaspoon). Season with the Ground Cumin (1 teaspoon), Garam Masala (1 teaspoon), Ground Cinnamon (1/3 teaspoon), Ground Turmeric (1/2 teaspoon) and a dash of Ground Black Pepper (to taste) and Salt (to taste). Drizzle with Olive Oil (to taste).
Stir the wet chickpea crumble well and form it into 14 to 15 even balls.
Put the falafels on a clean plate and chill them in the fridge for 30 minutes. Pour an inch of Frying Oil (to taste) in a non-stick pan and place it over medium-high heat.
Fry them for 3 to 4 minutes until they are golden brown on all sides.
Transfer the fried falafels onto some kitchen paper to drain.
Serve the falafels with a dipping sauce of your choice (hummus, pesto, my sesame yogurt falafel sauce, even tartar sauce), some fresh lettuce, cucumber, tomato or tabbouleh or stuff it altogether in a warm pita bread.