Soak the chickpeas overnight with 1/2 tsp of baking soda. After soaking, drain the chickpeas really well and remove the skins
Combine drained chickpeas with the garlic, onion, coriander leaves, parsley leaves, dried mint, ground cumin, ground corianer, the peas, and spinach or kale (is you are using them!) and salt and pepper to taste. I used about 1/2 tsp of each. Also add the remaining 1/2 tsp of baking soda and then pulse all the ingredients in a food processor until smooth and well combined
Spread the mixture onto a plate using a spoon or butter knife and cover with clingfilm. Set this to rest in the fridge for at least 2 hours or overnight
After resting, shape the falafel either using a tablespoon or a falafel scoop and set the balls aside while preparing the oil
Heat the vegetable ol in a saucepan. Make sure there is at least 4 cm of oil in the pan and heat to 180 degrees celcius (350 degrees farenheit). You can test this with a small piece of falafel - if the oil bubbles and the falafel piece floats to the top the oil is ready
Fry the falafels, roughly 4 or 5 at a time until browned. Make sure you don't crowd the pan! Once the falafels are fried, remove using a slotted spoon and let them drain on paper towel
Serve the falafels hot with some garlic tahini, or labne
