In a food processor add the chickpeas, herbs, spring onions, garlic and blend until coarse.
Add the gram flour, cumin powder, baking powder, salt, pepper, 1tbsp water, and blend until the mixture is sticky enough to form a ball in your palms. If you need the other tablespoon of water to bind the mixture add it.
Start heating the vegetable oil in a medium stock pot, get a tray and line it with baking paper.
Add a drop of olive oil to your palms and rub around, take a tablespoon of the mixture in your palm and roll into a ball. Place on the lined tray. Continue until you have used up all the mixture.
Start to fry the shaped falafel by gently placing them one at a time in the oil. Fry for 4-5 mins until they are golden brown and puffed a little.
Ensure the oil is not too hot as this will cook them on the outside leaving them raw in the middle. I would recommend cooking them on medium heat.
Once they are ready, place on kitchen paper towel and let them drain before serving them.
I like to sprinkle them with a little sea salt and squeeze of lemon juice.