Soak 200 grams of dried green peas in water for 6-8 hours or overnight. Drain and rinse the peas well.
In a food processor, combine the soaked green peas, 1 chopped onion, 3-4 cloves of garlic, a handful of fresh coriander leaves, a handful of fresh mint leaves, 1 teaspoon of cumin seeds, 1 teaspoon of coriander powder, 1/2 teaspoon of red chili powder, 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 teaspoon of baking powder. Mix well to form a thick batter.
Heat oil in a deep frying pan over medium heat. While the oil is heating, shape the green pea mixture into small balls or patties.
Carefully drop the falafel balls into the hot oil and fry them for 3-4 minutes or until they turn golden brown and crispy. Use a slotted spoon to remove the falafel from the oil and place them on a paper towel to drain excess oil.
Serve the green pea falafel hot with a side of mint chutney or tahini sauce.