Soak the raw chickpeas overnight and drain them the next day. You can use the remaining water as aquafaba if you want.
Mix the uncooked chickpeas with the rest of the ingredients and blend them until you get a dough with a mold-able texture but not too soft. If it gets too sticky try adding more flour or put some flour on your hands to avoid sticking.
You can bake them in the oven, the heat depends on the oven but watch until they look crispy and flip them. Then wait until the other side is crispy too and take them out. You can also fry them instead of cooking in the oven. It is not recommendable to grill them as they will probably break down unless you add extra flour.
You can also freeze the uncooked falafel to cook them another time, but you must freeze them before cooking.

3/4 cup chickpeas
Parsley, to taste
1/4 teaspoon ground cumin
2 garlic cloves
1 teaspoon oregano
1 tablespoon flour of choice (optional)
1/2 teaspoon baking soda
1/2 teaspoon peppers mix
1/2 onion (optional)