Take the per-soaked chickpeas in the food processor. Add in the chopped herbs, green chili, and garlic.
Process in the food processor for a few minutes until a mixture is formed.
Now add the olive oil, spices and salt and pulse a few more times to create a grainy mixture. The mixture will look like this.
Take a spoonful of the mixture and form a small ball on your greased palm.
I use a non-stick Ebeleskiver pan to make these falafel. Spray the pan with olive oil and cover the pan for a few minutes. You can also cook these falafel on a skillet sprayed with olive oil or on a baking sheet.
(If using the baking method, preheat the oven to 350F. Place the falafels on a greased baking sheet and bake for twenty minutes. Turn the falafels after ten minutes for uniform cooking.)
After a few minutes of cooking, flip each falfel and allow the other side to cook. I just cook these falafel balls for ten minutes on this pan.
Cook till the falafels turn brown and crispy.