Cover the chickpeas with water and leave to soak overnight. Drain and spread them out on a tea towel. Pat dry (the drier the chickpeas, the crispier the falafel). Add the chickpeas to a food processor along with the remaining ingredients minus the vegan feta and oil. Start with 1 tablespoon of chickpea flour at this point. Pulse until you reach a mealy texture that holds together when you squeeze it. Refrigerate for one hour.

Take a heaping tablespoon of the mix and flatten it in the palm of your hand. Place one or two cubes of vegan feta in the middle and close your hand to encase the cheese in the falafel mix. Carefully shape the mix into a ball. If the mix is not holding together well, add additional chickpea flour, 1 tablespoon at a time, until you can form balls that hold together. Try not to add too much or it will negatively affect the texture of your falafel.

Heat enough oil in a pan over medium heat to cover the falafel at least halfway. Fry the falafel in batches, flipping once, until they’re golden brown on both sides. Remove to a paper-towel lined plate to drain.