Soak 250 grams of kabuli chana (chickpeas) in water for 8-10 hours or overnight. Drain the water and rinse the chickpeas well.
In a food processor, combine the soaked kabuli chana, 1 chopped onion, 3-4 cloves of garlic, a handful of fresh coriander leaves, a handful of fresh parsley leaves, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1/2 teaspoon red chili powder, 1/2 teaspoon black pepper, and salt to taste. Process until a coarse mixture is formed.
Transfer the mixture to a bowl and add 2 tablespoons of besan (gram flour) and 1/2 teaspoon of baking soda. Mix well to form a thick batter.
Heat oil in a deep frying pan over medium heat. Shape the falafel mixture into small balls or patties using your hands or a falafel scoop.
Carefully slide the falafel balls into the hot oil and fry until they turn golden brown and crispy on all sides. This should take about 3-4 minutes per side.
Use a slotted spoon to remove the falafels from the oil and place them on a paper towel-lined plate to drain excess oil.