Pour the chickpeas into a large bowl and cover them by about 3 inches of cold water. Let them soak overnight.

Drain and rinse the chickpeas well.

Put them into a food processor with the chopped onion, garlic cloves, parsley, chili pepper, ground cumin, sea salt and black pepper. Pulse all ingredients together until a rough, coarse meal forms

Add the lemon juice and stir.

If the mixture is too wet, mix the flour with the falafel mixture.

Form the falafel mixture into round balls or slider-shaped patties using wet hands.

Cover the balls with plastic wrap and refrigerate for 1 hour.

Cook the falafel in a skillet with olive oil over medium heat untill golden brown on both sides.