Trim and peel <quantity>1</quantity> onion. Cut it in <quantity>4</quantity> pieces

Add <quantity>1<unit>kg</unit></quantity> of drained, canned chickpeas, <quantity>4</quantity> garlic cloves and the onion to a food processor

Add <quantity>1<unit>tbsp</unit></quantity> of lemon juice

Add <quantity>1<unit>bunch</unit></quantity> of picked parsley leaves

Add a mix of <quantity>1¼<unit>tbsp</unit></quantity> of salt, <quantity>2<unit>tsp</unit></quantity> of cumin powder, <quantity>2<unit>tsp</unit></quantity> of aleppo pepper powder, and <quantity>2<unit>tsp</unit></quantity> of dried oregano

Pulse it on high speed until completely homogeneous and transfer to a bowl

Gradually add <quantity>¾<unit>cup</unit></quantity> of all-purpose flour until a rough mix has formed

Dust all-purpose flour over a clean work surface and on your hands

Fill <quantity>¼</quantity> of a frying pan with vegetable oil and let it heat over medium-high heat. Test the oil temperature by adding the small portion of the falafel dough into the pan to see if it bubbles and fries quickly

Take equal pieces of the falafel mix and roll over the floured surface, creating medium-sized balls. Repeat until all the dough is rolled

Fry the falafel in batches, rotating them until all sides are golden brown

Transfer the fried falafels to a plate lined with paper towels to absorb the excess oil

Transfer to a serving plate. The falafel is ready

Enjoy! They are very flavorful and go perfectly with some herb yogurt!